Best VEGAN Bread Ever! Part 2

Oven Ready

I'm so stoked that my rosemary bush has really taken off. I've already chopped some stems off for a home hair rinse that was amazing! A few weeks later I added a bunch of rosemary to a bottle of olive oil for that Mediterranean flavor. Mmmm.Now I have tracked down a recipe for Rosemary Peasant Bread. This stuff rivals Macaroni Grill, seriously. I found this on MakesandTakes and it was super easy to make and the only thing I had to substitute was the butter and of course I used my trusty margarine. The house smelled wonderful while it baked!

Rosemary Bread Recipe

• 1 packet dry yeast (or 2 1/2 tsp)
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour
• 1-2 tsp. fresh Rosemary plus more for topping
• Olive Oil, Melted margarine and salt

Tummy Ready

Dissolve yeast in the warm water and sugar.Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! Cover and let rise for 1 hour or until double in size. Remove dough. It will be sticky. I like to put shortening or oil on my hands for taking out the dough and shaping it. I think it works better than flour hands. Place it in 2 rounds on a cookie sheet lightly coated in oil. Cover with a towel or greased plastic wrap. Then let it rise another hour. Brush each round with melted margarine and lightly sprinkle with more Rosemary and salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more. Cool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar.