Kalamata Rosemary Boule Bread
Ingredients1 pkg. Namaste Foods Bread and Roll Mix
1 cup water - about 110-115 degrees which feels fairly warm to the touch
1 tsp. sugar
1/4 cup oil
1/2 cup sorghum flour
1 tbsp. fresh rosemary, chopped
3/4 cup kalamata olives, sliced
- Combine warm water, sugar and yeast packet in a small bowl and set aside at least 5 minutes. Meanwhile, combine bread mix and sorghum flour and set aside. Beat eggs and add eggs and oil to yeast mixture. Combine yeast mixture with bread mixture and beat on medium high speed for about 3 minutes. Fold in rosemary and olives. Scrape batter onto sprayed baking pan and shape into a free form round loaf with your hands. If your hands stick to the batter, just dampen them slightly with water. Cover with a piece of plastic wrap sprayed with cooking spray and cover with a dry towel and let sit in a warm place for about an hour.
- Preheat oven to 350 degrees. Bake bread on center rack for 50-60 minutes depending on size and shape of loaf. The bread is done when the top is nicely browned and tapping on the bottom makes a hollow sound. Place bread on a wire rack and let cool completely.
- Dip in olive oil seasoned with coarse salt and pepper and maybe a little balsamic vinegar. A few red pepper flakes is nice, too.
- You can vary this bread up by changing out the olives and rosemary for things like sun dried tomatoes, dill, chopped roasted red peppers, fresh thyme - really most any combination would be wonderful.