“ROSEMARY AND OLIVE BREAD”

“The Illustrated Herbal Encyclopedia” by Brenda Little

1 lb. –   10 oz. White plain flour

2          tbsp.  Powdered milk

1          tsp. Salt

2          tsp. Sugar

1          oz. Dried yeast

           Warm water

           Rosemary leaves

           Olives, halved, black or green

*Mix dry ingredients.   Crumble yeast into half a cup warm water and mix well.

**Add oil and yeast mixture to dry ingredients, adding more warm water if needed to make a soft dough.

***Turn on to a floured surface and knead well until dough becomes springy.   Cover and keep in a warm place for 15 minutes.

****Divide into two and roll into flat rectangles.  Put dough on a greased oven tray and leave, lightly covered with a cloth,  in a warm place for nearly an hour or until it has risen to double the thickness.

*****When risen, poke holes in the dough right down to the tray and put a tiny spring of rosemary or a sliced olive in each one. 

*Bake at 425 degrees Fahrenheit (220 deg. Celsius)

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