MMMMM rosemary
Rosemary Bread Recipe
Ingredients:
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
Instructions:
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
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