Rosemary Olive Oil Bread

This past Sunday we planned to have a nice, easy family day topped by a surprise showing of Annie at our community theater.  First we participated in our daughter's school Walk A Thon and enjoyed a beautiful morning with family and friends.  I love the fact that we are part of a community that values this sweet little school, education and most importantly the children.  Both Riley and Sydney enjoyed the satisfaction of earning a medal for their accomplishment.  Unfortunately the rest of our joyful day came to a halt when we learned that my husband's grandmother has been hospitalized.  Obviously the hospital is not the greatest place for kids so he headed up solo for a 7 hour round trip to visit her before they placed her on a ventilator.  It was important for him to be there for his grandmother, his family and himself.  He was able to spend some time with her and let her know he was there to support her and let her know that she is very loved.  It was a difficult thing to explain to my girls since they are inquisitive by nature and it's hard to explain these things to the littler set.  I kept it pretty light and just explained that "Grammie is having a hard time breathing so we're hoping this machine will help her so her body can rest and heal".  The next 48 hours are critical and we have hope that she will get better.  

To take our mind of things we decided to make a special meal together.  We decided on a loaf of Rosemary Olive Oil Bread that I read about last week over at Simply Sweet Nectar.  

Rosemary Olive Oil Bread
INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.Makes 1 round loaf.

This bread certainly did not disappoint.  I did substitute the White Whole Wheat Flour for Whole Wheat Flour in an effort to spare a trip to the grocery store.  I was afraid it might be too heavy.   I was wrong.  It was rich in flavor and deliciously accompanied by a bowl of curried butternut squash soup (recipe coming Friday).  You can find the original recipe here.

I started out with my very favorite King Arthur Flour!

The aroma of baking bread and the satisfaction that we came together and made this together as a family lifted our spirits.   

There is nothing that warms the soul like a hearty meal and of course, family.

Linking up with Friendship Friday and Townsend House today!