{"id":445,"date":"2012-01-03T05:00:14","date_gmt":"2012-01-03T12:00:14","guid":{"rendered":"http:\/\/www.bakebreak.com\/?p=445"},"modified":"2017-07-30T14:24:59","modified_gmt":"2017-07-30T21:24:59","slug":"rosemary-olive-oil-bread","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/rosemary-olive-oil-bread\/","title":{"rendered":"Rosemary Olive Oil Bread"},"content":{"rendered":"

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There are so many things I forget about until I smell them, or an associated smell, but in a neutral moment I can't pull them into my memory. Baking bread, however, is a smell I know I love. One of my strangest happy moments in the last few years was waking up in Boulder around 2 am to our roommate, Ted<\/a>, baking delicious rosemary bread. The smell literally woke me up, and in my groggy why-am-I-not-asleep state I was overwhelmingly delighted by the smell of Ted's bread! There is something so comforting about the smell of bread - it smells<\/em> warm and inviting. This rosemary olive oil bread does the same thing, and then tastes amazing!<\/p>\n

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Most of our bread consumption comes as a delivery method for olive oil, which Derek insists is absolutely essential in mass quantities. The problem comes in finding the perfect dipping bread: it cannot be too fluffy or crusty. The crust to squish ratio needs to be low, and the inside texture has to be moist, dense, yet still have big enough air pockets to soak up the oil. This bread has it all! The spices could easily be omitted for a plain dipping bread, but the addition of rosemary and Italian spices give it the perfect fragrant flavor. The outside is a smooth, almost leathery, crust - not a tough, roof-of-your-mouth-cutting crust. Not only is this the perfect bread, it is ridiculously easy to make!<\/p>\nPrint<\/a><\/span>

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