Need recipe for rosemary egged bread

LostinMiami

Hello,

You guys have never let me down so far, so here goes, I am looking for recipe I used to have for baking bread in the green egg, for a harvest party I am having tomorrow. I remember the recipe called for mixing rosemary with the dough and sprinkling it on top with rosemary and salt, If anyone could provide me with a similar recipe, I would really appreciate it.

Best Regards,
Cesar

Richard Fl

Is this the one?

Bread, Rosemary

Procedure:
1 the recipe is quite simple...
2 go to store,
3 buy frozen white bread dough 5 pack,
4 let rise per package instructions,
5 season with salt & pepper & rosemary,
6 extra virgin olive oil brush on top (optional)
7 plate setter legs down/pizza stone/corn meal 400-425 degrees for 23 minutes (medium egg) or desired browness,
8 pull and cool on rack,
9 slice with bread knife (if you can because it's so soft it deforms under the bestest bread knife)
10 spread butter and let melt with bread's warmness,
11 drizzle honey


Recipe Type
Bread

Recipe Source
Source: BGE Forum, Rick's Tropical Delight, 2006/10/27

SWOkla-Jerry

This is the Rosemary Bread recipe my wife Teresa does on the egg or in the oven:

* Exported for MasterCook 4 by Living Cookbook *

Rosemary Bread

Recipe By :
Serving Size : 16 Preparation Time: 0:25
Categories :


Amount Measure Ingredient -- Preparation Method

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INGREDIENTS:
1 Tbs white sugar
1 cup warm water
1 (.25 ounce) package active
dry yeast
1 tsp salt
2 Tbs butter, softened 2 tablespoons rosemary
1 tsp Italian seasoning
3 cups bread flour
1 Tbs olive oil
1 egg, beaten (optional)

1. DIRECTIONS:

2. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast.
When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and
Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to
form a workable dough, and knead 10 to 12 minutes.

3. Coat the inside of a large bowl with olive oil. Place dough in bowl,
cover, and allow to rise 1 hour in a warm location.

4. Punch down dough, and divide in half. Line a baking sheet with parchment
paper. Lightly grease paper. Shape dough into 2 round loaves, and place on
the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise
1 hour, or until doubled in size.

5. Preheat oven to 375 degrees F (190 degrees C).

6. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or
until golden brown.

Nutrition (calculated from recipe ingredients)

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Calories: 106
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 15.3mg
Sodium: 151.3mg
Potassium: 30.6mg
Carbohydrates: 18.7g
Fiber: