Snug Hollow's Rosemary Braided Bread

November 01, 2010


  • Preheat oven to 400 degrees
  • In large bowl, combine warm water, yeast, honey, lemon juice, 1/3 cup olive oil, salt and 1 cup whole wheat flour. Stir well and let rest for about 5 minutes
  • Add remaining flour a little at a time, stirring to mix well until you have a soft dough. Turn out on a floured board to knead.
  • Add small amounts of flour and knead for approximately 6 minutes or until you have a soft, pliable dough. Pour a little olive oil in your hands and continue kneading until dough “pops up” when punched. Leave to rest for about 5 minutes
  • Divide dough into three balls. With your hand roll each section into a long rope (about 12 inches) for 1 large loaf, and braid strands loosely into a loaf. Pinch and tuck ends. Transfer to baking sheet and brush with beaten egg. Let rest for 5 minutes in a warm place.
  • Bake approximately 15 minutes or until lightly golden.
  • Mix together 1/2 cups olive oil and herbs.
  • Pour mixture over hot bread and serve warm.


  • 1½ cups warm water
  • 3 tablespoons active dry yeast
  • 1 teaspoon honey
  • ½ teaspoon lemon juice
  • 1/3 cups olive oil
  • 1 tablespoon salt
  • 1 cup whole wheat flour
  • 3½ cups or more
  • all-purpose flour
  • 1 egg, beaten
Rosemary Mixture
  • ½ cup olive oil
  • ¼ cup chopped fresh rosemary
  • 1 tablespoon chopped or rubbed sage
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