I was inspired by A Hint of Honey's Rosemary Olive Oil Bread, which uses a mixture of white whole wheat and bread flour.
1/2 c plus 2 tbsp water
1/4 tsp raw sugar (white sugar is fine if that's what you have)
1 1/2 tsp active dry or instant yeast
1 egg plus 1 more for egg wash (you can also reserve a little of the 1 egg in the dough)
1/4 c olive oil
2 1/4 - 2 1/2 c flour (I used about 3/4 c white whole wheat and the rest bread flour)
3/4 tsp salt
2 sprigs of fresh rosemary
This recipe is on the small side, and will yield one medium-sized loaf or two quite small loaves. Perfect for dinner for two!
Mix very warm but not hot water together with the yeast and sugar. Let rest for about 10 minutes. During this time, you can go out to your garden and harvest some fresh rosemary! I chose to use the creeping rosemary for this recipe, because the leaves (are they leaves?) are smaller and I think the flavor is a bit more delicate.
Shabbat Shalom from our bayit to yours!!!