Rosemary Bread Goodness
6 miles @ 8:20 pace on treadmill/ Weights
Had a nice easy 6 miler on the treadmill today. Nothing was really sore or hurting, so that was a nice change 🙂 I finally got my butt back to the gym to pump some iron. I usually stop doing any weights the week before a marathon and the week after to let my body focus on recovering the already damaged muscles. I could definitely tell it had been a while since I had lifted. I’ll be a good kind of sore tomorrow, haha.
I have to apologize. I can’t believe I didn’t tell you guys about my awesome Rosemary Bread until Easter. It tastes JUST like the bread at Macaroni Grill and I have been known to eat half of a loaf in one sitting. You might think, “Ya, right Heather!” But let me tell you, I don’t joke about freshly baked bread. We’ve been over this multiple times. I just can’t believe I haven’t brought up this delicious carbohydrate with you guys until now. My. Fault.
We got a bread maker as a wedding gift and we have definitely gotten good use out of it. You get so much random crap, that you yourself registered for, but barely use. Like the dehydrator I wanted so badly… used maybe 4 times. I should make a point to use it soon. Maybe, haha.
Since I am SUCH a nice person, I want to share with you my recipe…
- 1 cup water
- 3 tablespoons olive oil
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried rosemary (I use 2)
- 2 1/2 cups bread flour
- 1 1/2 teaspoons active dry yeast
- Mix dry ingredients in a bowl.
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Mine is water, oil, dry ingredients, yeast in center.
- Select white bread cycle for 1.5lb loaf, medium darkness (or whatever you like) and press Start.
It took my machine a little over 3 hours to bake up this Rosemary goodness…
It ALWAYS has that little crack in the center. I think it’s perfect, because then I just have to rip it in half along the “seam” and give each of us a chunk! Easy peasy. I don’t recommend this on a regular basis though (eating 1/2 the loaf), keep it to a few slices.
For our last two marathons, I made this bread and brought it with us to munch on the day before the race. It’s the perfect way to get familiar carbs in my tummy and stock those precious glycogen stores 🙂 You better believe I took a loaf to Boston!
Do you ever make homemade bread?
What is your favorite carb?