WHOLE WHEAT ROSEMARY

Today was perfect (in all it's imperfection, much like the shape of my loaf of bread).  I was so excited to make bread on my own for the first time.  I love the excitement of waiting for the dough to rise and find myself doing relaxing things while I wait - enjoying my new book, going for a run, indulging in a cup of tea.  I made my first loaf of bread (ever) last weekend when my grandparents were still in town and it was such a wonderful way to spend a Saturday afternoon.  My grandad loves making bread and the smell wafting through the house always brings back childhood memories of visiting them in Arizona.  Every loaf he makes has the perfect amount of crispiness surrounding a soft, warm, doughy inside.  He is a true baker (when he's not busy being a lawyer) and I was thrilled when he agreed to teach me his ways.  I only hoped I could inherit his patience and perfection when working with the dough.  So today was my test.  There were moments I didn't think I would pull through but I ended up impressed and satisfied.  Using whole wheat flour (instead of enriched white) was a little different but I'm pleased and I sprinkled some rosemary in the dough before leaving it to rise, the perfect finishing touch.