Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery
Fresh Rosemary Bread with Olive Oil
Page 167
Cuisine: North American | Course Type: Breads
(1 review)
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Recipe Review
kateq from annapolis, md
This is a good bread, though do NOT use as much salt as is listed--one tablespoon is plenty--and this from a salt lover. As with other breads, I have done all the initial kneading in my stand mixer and had lovely results. Also I use instant yeast which shortens/simplifies the first step. I use King Arthur flour -- if you use a softer flour, you might want to think about using bread flour.
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