Rosemary is an herb that I normally have in abundance. I have a huge amount of respect for rosemary as a plant. It is one of the few plants that can survive and even thrive in the hard Texas soil and harsh summer climate. I planted a very small one at our old house and within a few years, it had taken over most of that flower bed.
When we moved into this house, there were two huge rosemary plants with trunks several inches thick at the base. We figured they must have been close to as old as the house (which was build in 1979-1980). Not long after we moved in, however, one of them died followed by the other one the next year. I have since planted a new one and look forward to it taking off.
But on to the bread. Here are just some pictures since I made this long enough ago (ahem, the pictures say July 2009) that I don’t remember a thing.
I made this bread in between when I thought we might be moving out of this house and when we started really remodeling the kitchen. So if my memory serves me correctly, I really rather enjoyed it and I would totally make it again.
To see my other Bread Baker’s Apprentice Challenge blog posts and to read about the challenge, go here.