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Freshly baked rosemary bread

12 servings Prep: 25 mins, Cooking: 1 hr
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Quick and easy bread for soup days or any day for that matter.

By Food24 May 11 2010
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Freshly baked rosemary bread
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Ingredients (6)

500 g flour — self-raising
500 ml yoghurt — plain
50 ml olive oil
5 ml salt
freshly ground black pepper
3 sprig fresh rosemary — chopped
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Method:

Preheat the oven to 180 degrees.

Mix all the ingredients together into a large bowl, combine well to form a soft dough.

Shape the dough to fit into a greased medium loaf tin.

Sprinkle with left over rosemary and bake for 1 hour.

Remove from the tin and allow to cool slightly before cutting.

This bread lasts up to 4 days.

Other variations:

Replace the yoghurt with beer or buttermilk.

Add cheese, sundried tomatoes, olives, fried onions to the mixture.

On day 3…

Delicious topped with colchester cheese and grilled or microwaved…

For more of Bits of Carey’s recipes click here…

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