Bread to fight off boredom

Being a stay at home mum my time gets soaked up by household jobs, and entertaing my girls, however there are days when afternoon naps can't be avoided in favour of a trip to the library or the park and on these days I find myself chafing for something to do. That is how I end up in the kichen.

I abandoned the rich and sticky in favour of the savoury, and took a recipe from Baking Bites - Rosemary and Olive Bread, to go with our soup for dinner.

The bread went so well with our soup the aroma of the rosemary, fresh from the garden was lovely.

Rosemary Olive Bread

3 cups bread flour (ap will work fine, too)

1 tbsp sugar1 tbsp salt

3/4 cup warm water

1 tbsp active dry yeast

1/4 cup olive oil

1 1/2 tbsp coarsely chopped fresh rosemary

1/2-1 cup Kalamata olives, pitted and coarsely chopped

Combine yeast and warm water until yeast becomes creamy, about 10 minutes.
Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and add flour 1/2 cup at a time, mixing until dough comes away from the side of the bowl. Move dough to a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic.
Place dough in a lightly greased bowl, turn to coat, and cover with plastic wrap and leave to rise until doubled in size, about 1 hour.
Preheat oven to 205c.
Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread lightly with flour, slash the top and put into the oven.
Bake for 35-45 minutes, until bottom sounds hollow when tapped.
Place on a wire rack to cool.