Thursday, 3 October 2013

Olive Oil and Rosemary Bread

I came across this lovely recipe recently to jazz up basic white yeast bread.

Taking your basic white yeast bread, gently work fresh rosemary herb leaves into the dough.

Shape it on to greased paper. Glaze it with olive oil and sprinkle with rock salt.

It is so different and tastes wonderful of fragrant rosemary. It is a great addition to any meal, especially soups and salads.

Leave to rise for thirty mins and then bake for 20-25 mins in the oven.

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