This morning I decided to empty my camera card. It was getting a little out of control. There were photos from over a year ago; photos of spring ephemerals, the prairie burn at Taltree, of fall color and lots for recipes that I never got around to posting. I found a whole series on making rosemary onion bread. How had I forgotten about this? How have I never posted about this bread before? Oh, I did way back when I started this blog. Now that I have more experience baking, writing recipes and taking my own food photos; it's time for a sequel.
How to Make Rosemary Onion Bread Take Two:
Rosemary onion bread is a soft bread with a slight sweetness from the green onion and an earthy pungent flavor from fresh rosemary. I'm pretty sure I could eat a whole loaf by myself with just a little bit of butter. Although between you and me it doesn't even need the butter. This loaf is a little too tender to hold up as sandwich bread, instead serve it with a bowl of soup or as a side at Easter dinner.
1 cup warm water
2.5 teaspoons yeast
1.5 tablespoons brown sugar or honey
1 teaspoon salt
2 tablespoons butter
1 tablespoon fresh rosemary
3-4 green onion (scallions)
3.5 cups flour
This post was submitted to yeastspotting.