put in your loaves in the oven with a peel or on the back of a parchment lined sheet pan. Make a couple of !/2″ deep slices across the loaves (This will make the dough ‘spring’ in the first minutes of cooking) just prior to loading in oven. Just before adding your loaves to the oven, add 1 – 1 1/2 cups hot water to the sheet pan. Preheat oven till its at its highest temperature (500-550) with a sheet pan on the lowest position. Form a ball and use your hands to make the top of the ball taught (this is what will make your dough keep its shape and not flatten while rising or in the oven), cover loosely with plastic wrap and let rise on your parchment lined cookie sheet for about 40-45 minutes or until you can poke a finger in the dough and it doesn’t spring back readily. Press down (don’t PUNCH) dough lightly and pull and fold like a letter taking care not to degas the dough as much as possible. Let rise in a warm oiled bowl for about an hour or until doubled in bulk. Add flour a tablespoon at a time if need be. The dough should be tacky but not sticky. If you have a Kitchen Aid stand mixer, only knead on medium speed (2) for about 3-4 minutes with the dough hook attachment. On baking day, take the dough and knead for about 5 or 6 minutes on a floured counter, adding the salt about 2 minutes before kneading is complete. Put in a plastic covered bowl overnight (don’t worry, the flour will hydrate just fine). put it in the next day if you’d like) and only mix the ingredients until resembling a shaggy ball. If you want a more distinct and well developed bread, mix the flour, water and yeast (omitting the salt because it’s a yeast inhibitor. If you’ve never made bread before, Rosemary Bread is a great one to start with. This bread can’t be beat! It is soooo delicious and a really easy bread recipe. I like to put cooking spray on my hands for taking out the dough and shaping it.īrush each round olive oil and lightly sprinkle with more rosemary and salt.īake 425 for 10 minutes, then reduce temperature to 375 for 15 minutes more.Ĭool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar. Cover with a towel or greased plastic wrap. OR you can place it on your silicone baking mat with no oil. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. Or simply keep it in the mixing bowl and cover with a moist cloth while it raises. If you have a big mixer, I keep the dough there with a lid on, it’s nice and moist in there. OR if you don’t make bread that often, just buy the yeast packets.Ĭover and let rise for 1 hour or until double in size. TIP: I like to buy yeast in a large package and then store it in a plastic container and keep in the freezer. Add flour, salt, and 1-2 tsp chopped rosemary and stir until blended, do not knead!! of each – olive oil, chopped rosemary, and saltĭissolve yeast in the warm water and sugar. Perfect to dipping into olive oil and vinegar as a dinner side dish! These rosemary bread loaves are super easy to make, one of our family favorites! This Rosemary Artisan Bread recipe is a lot like a basic french peasant bread, but with a rosemary twist, just like many of the bake breads at restaurants.
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