Rosemary bread

rosemary bread

I bought a huge bunch of fresh rosemary, and I dried most of it in the oven, but I wanted to do something with a small amount while it was fresh. Cold and miserable weather (snow in October!) always inspires me to make something that takes a lot of time, but not a lot of attention–bread! I decided to make a brioche-type of dough, playing on the secret sweetness of rosemary. And I added green peppercorns and a bit of lemon zest, two other flavors that seem to span the salty/sweet divide. The result is a rich, finely-crumbed bread with a very subtle flavor. Nice the first day with soup, and very good toasted with salted butter the next day. It would probably make a good grilled cheese sandwich with some mild and salty cheese, but there’s none left to try it out on!

Here’s some wise advice from Justin Hinds…Save a Bread to listen to while you wait for your dough to rise.

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