Rosemary Bread

I would like to remind you that I am not a baker. I baked. I experimented. It wasn’t all that bad. I am not ready to venture into cakes and cookies this week. I am tiptoeing into breadmaking. I decided to try my hand at a flavorful bread. I love rosemary and I love garlic…so I knew what was coming. I looked at all sorts of recipes that I wasn’t thrilled with. In the end, I used 3 or 4 different recipes to come up with my own creation.
I wanted at least one or two loaves. In the end, I got one large loaf and eight rolls.
Rosemary Bread
  • 2 cups warm water water
  • 3 tsp. yeast
  • 3/8 cup of olive oil
  • 4 tsp. sugar
  • 4 tsp. salt
  • 1/2 tsp. italian seasoning
  • 1/2 tsp. cracked pepper
  • 1 whole garlic – roasted lightly then sliced (you could lightly saute it as well)
  • A handful of fresh rosemary – chopped
  • 5 cups bread flour
Pour warm water into the bowl of your mixer. Add yeast. Add sugar. Let sit until bubbly. Add the rest of the ingredients and mix. Knead the dough. Put dough into an oiled bowl. Let rise until doubled, about an hour. Preheat oven to 350 degrees. Shape into loaves or rolls. Let rise 30 minutes. Bake until done. Cut a thick slice. Dab with butter or olive oil. Eat. Best when eaten warm.
So, I was quite pleased with the results above. I could have stopped there, except we were out of sandwich bread. So during the rosemary rising, I mixed up some sandwich bread. The two buddies got baked together and all was good with the world – until slicing.

I really should learn some knife skills and/or buy a bread slicer.

We only have Hello Kitty bandaids in the house. At least my finger is pretty, says the 6-year-old, who was jealous that I had a cut worthy of a bandaid. We are stingy about bandaids here.


And you thought my evening was over. A look in my cabinet and freezer told me that we were running low on baby food. The shelf stable jarred stuff gives me the heebie jeebies. I worry about preservatives. I am not even talking about the baby food meat products. I won’t even go there. The jarred pureed fruits and veggies leave me queasy and I don’t even have to eat them.
Baby food is super easy to make. Anything can be pureed. Only combine flavors that you would eat yourself. Don’t just throw your leftovers in a bowl and have a go. On the evening’s schedule was butternut squash and sweet potatoes. Throw the goods into your oven at 350 and baked until soft. Peel the skin off the root veggies. Dump into a bowl and puree with a hand blender, cuisinart, and/or blender. You can add a bit of water if needed to reach the right consistency. I was happy with the outcome. The food freezes well and is quite portable.
Thank you for sharing the evening adventures with me!

About Hindy Garfinkel


  1. The part about the Hello Kitty bandaids sounds very familiar 🙂

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