Food Storage Friday: Easy Rosemary Bread

Another guest post from my sister, Sarah.

This is possibly the easiest, cheapest bread recipe I have ever come across. It came be dressed up in many different ways. It can be turned into bread sticks or jalapeno cheddar style. But my favorite is made with rosemary.

Combine four cups warm water, 1 1/2 tbsp of yeast, 1 1/2 tbsp salt and 1 1/2 tbsp sugar in a bowl. Let stand ten minutes.

Add flour. I usually start off with five cups and then add as much as it takes for the dough to start pulling away from the sides of the mixer.

Add two tablespoons rosemary, or whatever else you want in your bread.

Let rise for one hour, or until it doubles in size.

You can either bake them in bread pans, form 2-3 loaves on a cookie sheet, or pull them into bread sticks.

Top them with olive oil and some rosemary. When I'm not doing only food storage I like to brush the loaves with egg whites. This gives it the shiny, hard crust.

Bake at 450 degrees for twenty minutes and you're done.

Rosemary Peasant Bread

4 cups water
1 1/2 Tbsp yeast
1 1/2 Tbsp Salt
1 1/2 Tbsp sugar
7-10 cups flour
2 Tbsp rosemary

Combine four cups warm water with yeast, salt and sugar. Let stand ten minutes. Add flour until dough starts to pull away from the sides of the bowl. Add rosemary. Allow to rise for one hour or until dough doubles in size. Top loaves with olive oil or egg white and rosemary. Bake in or on greased pans for twenty minutes at 450 degrees F.