I was so surprised when I took the first bite, it was soft, moist, perfectly seasoned! This type of bread pairs perfectly with a little butter and pinch of salt on top.
Some of the loafs my mom baked a few days ago.
Rosemary Garlic Bread
1 cup warm water
1 Tbsp. sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped + a little extra for sprinkling on top
1/2 tsp. garlic powder
1/4 tsp. fresh ground pepper
2 Tbsp. olive oil
1/2 cup whole wheat flour
1 1/2 cups white flour
a handfull of corn meal
1 egg whisked
1 Tbsp. water
In a large bowl, combine warm water, sugar, and yeast. Let it sit for 10 minutes to activate the yeast.
Stir in the salt, rosemary, garlic powder, pepper, olive oil, and whole wheat flour. Add the white flour and stir until the dough forms into a ball. Knead on a floured surface for about 5 minutes. Add more flour to prevent sticking, the dough should be smooth. Place the dough in a large lightly greased bowl, cover, and let it rise for 1 hour.
After 1 hour, punch the dough down and form into a ball. Place onto parchment paper that is lightly dusted with corn meal, cover, and let it rest for 45 minutes.
Meanwhile, preheat oven and pizza stone to 400 F. After 45 minutes, carefully place the dough on the hot pizza pan and lightly brush with egg wash and sprinkle with chopped rosemary. Bake for 25 minutes, until top is golden brown.
(This is a modified recipe. Original recipe adapted from All Recipes)