Servings 3 loaves
- 3 1/2 lbs flour
- 1 1/2 oz salt
- 1 oz yeast
- 3 cups warm water
- 1/2 cup honey
- 1/2 cup olive oil
- 1 1/3 cup fine chopped rosemary
- Mix water and yeast in bowl, let sit one minute then add oil and honey. Mixture begins to get frothy.
- Put into mixing bowl and add salt.
- Add flour a little at a time until well mixed. This should be a soft dough, not dry. Be careful to not overmix.
- Add rosemary.
- You may need to add flour or water, dough should be soft and flexible, not sticky.
- Place dough in an oiled pot, brush top with oil.
- Cover with plastic wrap and place in a warm spot.
- Let dough rise twice its size.
- Take dough out of the bowl place on a floured work surface.
- Cut into one-pound pieces.
- Roll out each piece and then roll up like a log and pinch ends.
- Make slits in the top of the loaf and return to warm spot.
- Let dough rise again and then bake in 350-degree oven until golden brown.
I found this recipe in my files. It was a favorite recipe from the kitchen of Messina Hof Vintage House many years ago.