2 teaspoons sugar
1 1/2 teaspoons dry yeast
1 tablespoon chopped fresh
rosemary leaves (or 1 1/2
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
teaspoons dried), divided
1 tablespoon olive oil or soft
butter, plus additional to
1 1/4 cups (about) flour
1/2 teaspoon salt
Vegetable oil spray
Makes 8 servings.
Mix the sugar into 1/4 cup water. Microwave 30 seconds or until very warm (105 degrees), and stir to be sure sugar is dissolved. Sprinkle on the yeast and set aside for 5 minutes, until foamy.
Meantime, chop half the rosemary very fine, mix with additional 1/4 cup water and microwave 1 minute or until water is very hot but not boiling. Let stand 5 minutes.
Place yeast mixture, rosemary mixture, olive oil, 1 cup flour and salt in food processor or bowl of mixer fitted with dough hook. Mix until a soft dough forms, adding flour if it's too sticky. Knead 5 minutes by machine or 10 minutes by hand, until smooth and elastic.
Form dough into a ball, rub all over with oil and cover with a towel. Let rise in warm place until doubled, about 1 hour.
Punch dough down and shape into a round loaf. Spray a cookie sheet with oil and place the dough in center. Sprinkle with the remaining rosemary, pressing lightly into surface. Let loaf rise again until double, about 35 minutes.
Heat oven to 375 degrees. Place cookie sheet with bread on middle rack. Place a pie pan of boiling water on rack beneath it. Bake about 20 minutes, until bread is lightly browned and sounds hollow when tapped.
Set bread on wire rack to cool. After 5 minutes, brush lightly with olive oil and sprinkle with kosher salt if desired. Serve warm with olive oil mixed with cracked pepper, balsamic vinegar and Parmesan cheese for dipping.
Nutritional information per serving: 91 calories (19 percent from fat), 1.9 g fat (.3 g saturated, 1.3 g monounsaturated), no cholesterol, 2.2 g protein, 15.9 g carbohydrates, .7 g fiber, 393.8 mg sodium.