I haven’t made rosemary bread since March, when I was concerned about the woody winter leaves. I was afraid it would be like eating shards of treebark, and that the taste of the herb wouldn’t come through. Now I’m a little concerned I took it too far in the other direction.
Former Weekender Neighbor L (I really need a better blog name than that) is having a neighborhood get-together Saturday, and since it dawned rainy and cool and not at all suitable for doing anything but baking I decided to do a double baking day. Actually I started yesterday evening by going out and cutting a bunch of new-growth rosemary and getting the leaves ready for baking.
One reason I decided to do it a day early is I was concerned about the yeast. I just opened a new 2-pound package of yeast, one I think a blog reader sent me – only to see that the use-by date was in 2005. Yeast doesn’t have a great shelf life, and I wasn’t confident that this batch would rise. But in fact it worked fine, so no worries.
Then since it really was baking day I went ahead and did it again, this time with plain bread for my own consumption.
Think I’m going to suggest that L try some of the rosemary bread before putting it out for the party, just to avoid any unpleasant surprises.