I’m trying to use up a bunch of my herbs that grew a little out of control while I was away. My rosemary behaved himself pretty well, but still needed a little trimming:
He usually lives inside on my kitchen windowsill but just before we left I thunked him down in the veggie garden to be sure he’d get watered.
So today I made these Rosemary Butter Cookies for a barbeque. For someone with an obnoxious sweet tooth, they were an interesting change because they were not overly sugary. A little crunchy…a little savoury…not what I’m used to for dessert but very good and I still ate way too many. They’d be a perfect tea party cookie…or just to have with a cup of coffee.
Then I moved on to Rosemary Herb Bread, using a recipe from my brother. My brother who once offered me the last hotdog in his fridge for dinner and seemed surprised when I wanted to heat it up…but also makes things like Rosemary Herb Bread and Chocolate Cinnamon Ice Cream and pasta from scratch. This recipe is for breadmakers — because while I’ll spend a day baking, I don’t really want to do all the work.
Rosemary Herb Bread:
1 1/4 c water
1 Tb butter
2 cloves crushed garlic
3 1/4 c bread flour
2 Tb sugar
1 1/2 tsp salt
1/2 tsp rosemary leaves (dried or fresh)
1/4 tsp thyme
1/4 tsp basil
2 1/4 tsp bread machine yeast
Pour water and butter into bottom of bread pan. Add dry ingredients on top. Make a small well in the flour mixture and add yeast. Run bread maker (I use the normal setting and adjust the loaf size to 1 1/2 lbs.) Check your bread about 10 min in to make sure you don’t need to add more water or flour. I don’t know if it’s the altitude here but I always end up having to add more water.
Ohhhh, I wish for your sake you could smell that. In theory, you should be able to wrap and freeze the bread for a few months, but it’s never lasted long enough around here for me to try.