this Rosemary Bread featured on Martha Stewart's website. I was excited to make some homemade bread. You may remember there have been a few homemade bread recipes made on this site. Flatbread. Apple Challah. Dutch Crunch. Sourdough. And since I have a Kitchen-Aid stand-mixer which does ALL the kneading for me, this recipe wasn't too hard to accomplish.
It was kind of strange that it took so much olive oil though. FIVE whole tablespoons for only 2 and 1/2 cups of flour! Other than that, nothing seemed to set off alarm bells as I worked through the recipe.
My two loaves came out of the oven glowing with golden warmth and exuding a rosemary scent. I couldn't wait to dig in! And dig in, we did. We ate it warm with a toasted garlic dipping oil. Hmmm. The bread was really soft and really soaked up the oil. So, we switched to butter. Better. The boys and I polished off a whole loaf. Not bad.
BUT . . . the next morning I served it with eggs. Easy over. So we could dip our toasted rosemary fingers into the runny sunny yolk. Ugh. The bread was awful. It had such a strange texture. More like pound cake. It just wasn't right at all. Could it have been that great amount of olive oil in the recipe? I wonder.
Anyway, don't mess with this recipe. Find a better one. Somewhere. Anywhere.