Rosemary bread #1

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I came across this recipe for rosemary bread on Pinterest and it looked good! I made a few modifications and here's what I came up with.

7.5 oz. unbleached white whole wheat flour (1 1/2 cups + a little more)
2.5 oz. unbleached bread flour (1/2 cup)
1/2 tsp. instant yeast ("bread machine yeast")
0.2 oz. salt (1 tsp. Diamond Crystal salt)
1 tsp. honey (I might try 1 tbsp. next time)
1 tbsp. fresh rosemary, chopped (I will use 2 tbsp. next time)
1/4 tsp. Italian herb seasoning
2 tbsp. olive oil
6 oz. warm water

The white whole wheat flour is from King Arthur and it's really whole wheat, but it's made from hard white spring wheat and is lighter in color and flavor.

This is 1 tbsp. chopped fresh rosemary. The original recipe called for 2 tbsp. but it seemed like a lot, but after making it, 2 tbsp. seems like it would be about right after all. I'll try 2 tbsp. next time.

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Combine all of the ingredients in the mixer bowl and combine. Knead for 8 minutes with the dough hook.

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The dough shouldn't be sticky. Form into a ball.

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Lightly oil a bowl, put the ball of dough in the bowl, and loosely cover with plastic wrap. Let rise for 2 hours until approximately doubled in size.

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Lightly oil a sheet pan with spray oil and sprinkle semolina flour or cornmeal on it.

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Form the dough back into a ball and place in the center of the pan. Cover loosely with plastic wrap and let rise for 1 hour. Looks good!

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Put the sheet pan into a preheated oven, bake 20 minutes at 400°F. Rotate 180° after 10 minutes for more even baking. It's done after it sounds sort of hollow and is lightly browned on the bottom. Or you can stick an instant-read thermometer deep into the loaf and make sure it's near 190°F.

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Let cool on a wire rack for 30 minutes to an hour before cutting.

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Sliced. It's surprisingly light for mostly whole wheat.

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Warmed and served with butter. Delicious!

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Also good with olive oil, with a little salt and freshly ground pepper in the olive oil.

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