Homemade Rosemary Bread Fresh bread baking in the oven – perhaps one of the best smells coming from ovens, in my opinion.

Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread ...

It should start bubbling. 3. Keep aside the water and yeast mix for 10 minutes. Now add to sugar. 4. Add salt and rosemary to the 3 cups flour and mix with hands. Add 1.5 tablespoon olive oil to flour ...

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This looks impressive and tastes delicious with the salty tapenade, strong blue cheese and a hint of rosemary. Any leftovers make a great snack throughout the day, or you can freeze them in slices ...

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Using clean hands mix the flours, bread soda and half of the finely chopped fresh rosemary together. Make a well in the centre of the bowl. 3. Whisk together the yogurt and milk and slowly pour ...