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Rosemary Bread
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Rosemary Bread Bread (Rosemary – almost famous but not quite) Makes 4 personal size loaves Ingredients • 1 ¼ oz package Active Dry Yeast (be careful there are different kinds of yeast) • ¼ C warm water (use instant read thermometer 110 to 115 degrees) • 2 t sugar • 2 T extra-virgin olive oil, divided, plus more for brushing later • 2 ½ C flour, plus more for dusting and getting consistency correct • 2 – 4 T fresh rosemary • 1 t fine salt • ¾ C warm water (110 to 115 degrees) • ½ t kosher salt • ½ t pepper o (notes small t = teaspoon, bit T = Tablespoon, C = Cup) Directions • Stir yeast, sugar and ¼ C warm water in large bowl (or large stand mixer bowl is you have a good stand mixer with kneading attachment otherwise you will hand knead, also don’t use a cold bowl make sure it is warm also) Let it sit until active and foamy 5 minutes or a bit more • Add 1 T olive oil, flour, rosemary, fine salt, ¾ C warm water, stir to combine and mix until dough forms • if hand kneading … turn the dough out and knead, turn dough out onto a lightly floured surface and knead until smooth and elastic, which will take about 10 minutes or so, if it is sticky while kneading dust with more flour and you may have to dust a few times… • if using a stand mixer… use dough<b> hood </font></b>and medium high speed adding flour as needed if dough sticks to the sides about 8 minutes then turn out onto floured surface and knead for a couple of minutes adding flour to get to the proper consistency (smooth and elastic and not sticky) • Brush a large bowl with olive oil, add the dough and cover with plastic wrap and let stand at room temp until doubled or more … about 2 hours • Brush a large cookie sheet (not a dark one, and you don’t have a large sheet you might need two smaller ones) with olive oil. Generously flour a work service, turn out the dough onto flour and then divide onto 4 pieces by cutting. • Work one piece at a time, sprinkle flour onto dough, fold the top and bottom to the middle, fold in the sides making a nice loose ball, place seam side down onto greased cookie sheet, keep them separated you don’t want them touching. • Let stand uncovered for about 2 hours until doubled in size • Preheat oven to 400 degrees, bake loaves for 10 minutes, then brush with olive oil and sprinkle with kosher salt return to over and bake until golden brown about 10 more minutes. • Serve with butter or oil seasoned with salt, pepper, rosemary, parmesan, red pepper flakes etc • Delicious r |
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