Rosemary Bread

Baking can sometimes be intimidating. When ever I try to make bread, I get even more tensed. But what can be a better starter for an Italian dinner other than Rosemary bread with balsamic vinegar? Here is the recipe. Hope you all try it out. Trust me, you will not be disappointed.
The measurements yeald 2 big loaves.

·  1 1/2 teaspoons active dry yeast

·  2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves

·  1 1/2 cups plus 1 teaspoon all-purpose flour

·  1 cup whole wheat flour

·  1/4 cup warm water

·  5 tablespoons extra-virgin olive oil

·  1 tsp sugar

·  1 tsp salt

Method: 

• Mix the yeast and water and let it stand for 5 minutes until foamy. 
• In another big bowl, add 3/4 cup of water, mix the flours, olive oil, rosemary leaves, sugar and salt. Mix them with hand or an electric mixer until the dough is sticky and elastic. Make a big round ball out of it. Dont worry, it will be sticky

• cover this bowl with a moist clot and let it raise of 1 hour. In 1 hour, the size of the ball woul be double.
• On a lightly floured surface, take this dough ball and punch it down for a few minutes.
• Grease a baking tray, and divide the flour into 2 halves and place them on the tray. 
• Lightly grease the loaves with olive oil, remaining chopped rosemary leaves and gently tap some sea salt on top. 
•  
• Cover this baking tray with a moist cloth and let it stand for another 1 hour. 
• Pre-heat the oven to 400 D F and bake the bread for 30 minutes.
• Let this cool completely before slicing off. 
• Serve with Balsamic Vinegar.