Sunday, March 6, 2011
MMMMM rosemary bread. I chose this recipe because I was looking for one that didn't involve wheat flour. Not that I have anything against wheat flour, I just didn't have any and wanted to make rosemary bread. This recipe came out great! The bread developed a beautiful crunchy crust and the rosemary flavor was awesome. You could use whatever herb you wanted in this bread instead of rosemary. Be creative with what you add in!
Rosemary Bread Recipe
1 teaspoons dried yeast
3/4 pint (425ml)hand hot milk and water mixed half and half
1 tspn white sugar
1 1/2lb (750g) strong white flour
1 tspn salt
1 tablespoon olive oil
small handful of fresh rosemary
extra flour for kneading
Pour 1/4 pint of the milk and water into a bowl. Stir in the sugar and then the yeast. Whisk it together so that the yeast dissolves.
Set it to one side to froth - takes around 5 minutes.
Sift the flour and salt into a bowl. Stir in the rosemary (or herb of your choice).
Make a well in the centre of the flour and pour in the yeast mixture.
Pour in the rest of the milk and water and the oil.
Start mixing with a wooden spoon and then use your hands to mix to finish off.
Lightly flour the work surface or a board. Turn the dough out and knead for about 10 minutes. It should develop a shine and be springy and elastic.
Leave it covered for between an hour and 2 hours (depends on the temperature) until it's doubled in size. In colder temperatures it will take longer to rise.
Knock the air out and knead again for 5 minutes.
Divide the dough into half and make each a round - place on an oiled baking sheet and brush oil over.
Slash the top with a knife.
Sprinkle with a little crushed sea salt.
Leave to prove for 30 minutes to an hour until they double in size again.
Pre-heat the oven to Mark 8, 450F, 230C and bake for about 35 to 40 minutes -
They should sound hollow when you tap the bottoms.
Thanks go out to http://www.the-herb-guide.com/ for this one.Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking