It's been a hot summer up here in Northern Alberta! Temperatures soared, a few forest fires adding to the drama, and lots of summer activities. This year we had a staycation....but we did more than I thought we would. We went camping at local spots several times, our oldest went to camp for the first time, lots of play dates, campfires, and good food! I thought I'd be able to blog this summer...alas...I was too busy with the family :). And that's okay. But I'm here today, no busy schedule, and a great recipe to share with ya.
The weather definitely cooled this past week and I. In the mood for some comfort food. We love those fact italian breads you dip in olive oil and balsamic vinegar, so I found a recipe I liked and tweaked it...( I like tweaking.....). So I now share it with you. Serve with butter or the oil/vinegar mix and enjoy some comfort food as Fall descends on us....can't wait for all the pumpkin fancy drinks to be avaliable again soon...:)
Rosemary Thyme Bread
What you need:
1 cup warm water
1 Tbsp of sugar
1 Tbsp of quick rise yeast
2 1/2 cups of flour
1 tsp of garlic salt
1 Tbsp of chopped fresh rosemary and thyme ( not of each, but in total)
1 1/2 Tbsp of softened butter
Fresh rosemary for garnish
What you do:
1. In a small bowl mix the warm water and sugar. Add yeast, stir and let sit for a few minutes until bubbly.
2. In a large bowl mix flour, salt, herbs, and butter. Combine till butter is crumbly. Add water/yeast mixture and stir to combine.
3. Knead dough on a floured surface for 5-10 min. ( crank up the tunes and go for it!!). You want it nice and "elastic".
4. Place in a greased bowl ( I use olive oil) and cover and place in a warm place to rise for 60-75 minutes. It should double in size.
5. Make dough into 2 round loaves and sprinkle remaining garnish on top. Press into the loaves to help them stick. Cover and let rise again for 45 minutes.
6. Bake in a 375 F oven for 15-20 minutes, until lightly brown.
7. Serve warm :). Makes 2 loaves.