Fresh Rosemary Bread with Olive Oil

From Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery

Cookbook

Author(s): Amy Scherber, Toy Kim Dupree, Aimee Herring

Page 167

Cuisine: North American

Course: Breads

Reviews

1 reviews, average rating 4.0 / 5

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kateq

13 years ago

★ ★ ★ ★ ★ 4/5

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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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