Rosemary and Onion Bread (Kids friendly)

What to do with leftover rosemary? I thought of making my own rosemary infused olive oil, but ran out of containers to store the oil. So decided to bake a loaf of bread since Jamie Oliver said it’s all about baking this month. Rosemary pairs great with a lot of things such as garlic, apple, mushroom, tomato, and onion. Today, I chose to pair rosemary with onion. Below is the recipe to the bread that I baked this morning. Enjoy! And don’t forget to serve it with olive oil and balsamic vinegar because it makes a whole lot of difference!

Rosemary and Onion Bread (Kids friendly)
Makes 1 loaf

Ingredients

2¼t active dry yeast
1 cup warm water
1T olive oil
1 medium onion, diced
2T fresh rosemary, finely chopped
1/2t salt
1t sugar
1½c whole wheat flour
2c plain flour
Extra rosemary for garnishing

Directions

Pour the warm water into a large bowl and sprinkle yeast over the water. Cover with a plastic wrap and set in a warm area for 10mins to activate the yeast.
Put a frying pan to medium-high heat and sauté the onions until golden brown, around 5mins. Remove from heat.
When yeast is activated, you will see foam formed on top of the water. Now, you are ready to add the rosemary, salt, and sugar to the yeast. Stir until combined. Then add the two types of flour and onions. Mix to form a soft dough. Add more plain flour if needed.
Turn the dough to a clean countertop to knead for around 5mins. If not, feel free to just knead in the bowl to avoid the extra cleaning.
In the same bowl, cover the bottom with a thin layer of olive oil. Place the dough into the bowl. Cover with plastic wrap and set in a warm area for 1hr, or until doubled in size.
Line a baking pan with baking paper.
Remove the dough from the bowl and knead for another minute. Form a ball with the dough and set on the baking pan. Let rise for 20mins.
Preheat the oven to 205°C.
Coat the bread with a thin layer of olive oil and sprinkle the extra rosemary on the top.
Bake the bread for 30-40mins, or until golden brown.
Let the bread cool for 10mins before cutting.