Thought I'd attempt a yeast bread ... I like the flavor that this recipe yielded. It was very good to dip in (more) olive oil. Next time, I'd try a different pan to make a slightly bigger, thicker loaf so I could use it for sandwiches. I tend to have trouble motivating myself to make bread when I live within walking distance of Pittsfield Rye...
Ingredients:
4 cups white, all-purpose flour
3/4 cup warm water
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
Olive oil and rosemary
Mix the yeast, sugar and warmed water and let sit to activate the yeast. Then mix the flour, salt, and the activated yeast and add a little olive oil. Knead the dough for ~6 mins and cover for two hours. Then infuse some olive oil with rosemary on the stovetop.
For two small round loaves, put oil on each baking sheet and spread the dough onto them. Then let it sit a little longer (20 mins or so) and put the infused olive oil and rosemary on top. I baked it at 450 for ~18 minutes but everyone's oven is different.
