Appetizer-Style Christmas Eve Dinner Menu plus {Recipe} Rosemary Olive Oil Bread
Don't Waste the Crumbs!
Don't Waste the Crumbs!
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  • 20-30 minutes
  • 30 minutes in the fridge before frying anyway)
  • 1 hour The Day Before:
  • 1 1/2 cups warm water (105-110 degrees)
  • 2 Tbsp olive oil
  • 2 tsp salt
  • 2 Tbsp sugar
  • 4 cups bread flour
  • 2 1/4 tsp yeast
  • 2 Tbsp dried ground rosemary (or fresh if possible)
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  • 5-10 minutes Add remaining ingredients and knead for 10 minutes on medium using a mixer, or until dough is smooth and elastic if kneading by hand. (Feel free to add more flour to your kneading surface if necessary.)
  • 2 inches tall. Separate dough into two equal parts. Working with one section of the dough, gently punch the dough down and out, then folding the dough underneath itself. You will feel and hear air bubble pop. Repeat 3-4 times and tuck ends underneath so that the top is smooth. Place the dough, smooth side up, into a large loaf pan that has been sprayed with non-stick cooking spray. Cover with a towel and allow to rise for 40-45 minutes Repeat with the remaining section of dough. Preheat oven to 400 degrees Once dough has finished the second rise, take a serrated knife and quickly and lightly slash each loaf one along the top. The cut should be shallow, just enough to aid in the rise while baking.
  • 25-30 minutes, until the top is nicely browned. The bread is done when it sounds hollow when tapped on the bottom.



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