I love baking bread. Often I "cheat" and use my bread machine. It certainly streamlines the process. But honestly there is nothing better than making the dough yourself, molding it into whatever shape you want, and putting your personal touch on it - literally! And it is great therapy - I find the kneading very relaxing...
So try it - you may like it!
ROSEMARY GARLIC OLIVE OIL BREAD
adapted from A Hint of Honey
1 cup warm water (110 degrees)
1 Tbsp. sugar
2 tsp. active dry yeast
1 tsp. sea salt
2 Tbsp. chopped fresh rosemary
1/2 tsp.Italian seasoning
1/4 tsp. fresh ground pepper
2 Tbsp. garlic olive oil
2 - 2 1/2 cups bread flour with extra for kneading
1 egg, beaten with 1 Tbsp. water for egg wash
sea salt for sprinkling
In a small bowl, combine the warm water, sugar and yeast. Let sit 10 minutes to proof.
Stir in the salt, rosemary, seasonings, olive oil and bread flour. With the dough blade on the mixer, stir until the dough begins to pull from the bowl and then increase the speed and knead for about 5 minutes. If dough is too sticky, add 1 Tbsp at a time until it forms a nice ball.
Place the dough in a lightly greased bowl; cover and let rise until doubled in size, about 1 hour. I use the bread proof setting on my oven and that works beautifully.
Punch the dough down and form into a round loaf. Place it on a cornmeal dusted pan or parchment paper; cover, and let rise until doubled in size, about 45 minutes.
While the dough is rising, preheat the oven AND a pizza stone to 400. Once the dough has risen, gently brush the top of the dough with the egg wash and sprinkle with sea salt (lightly).
Bake on the preheated stone for 20-25 minutes or until the top is golden brown and sounds hollow when tapped.
This is truly a taste treat!! And the kitchen smelled amazing while it was baking!
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1 cup warm water (110 degrees)
1 Tbsp. sugar
2 tsp. active dry yeast
1 tsp. sea salt
2 Tbsp. chopped fresh rosemary
1/2 tsp.Italian seasoning
1/4 tsp. fresh ground pepper
2 Tbsp. garlic olive oil
2 - 2 1/2 cups bread flour with extra for kneading
1 egg, beaten with 1 Tbsp. water for egg wash
sea salt for sprinkling
In a small bowl, combine the warm water, sugar and yeast. Let sit 10 minutes to proof.
Stir in the salt, rosemary, seasonings, olive oil and bread flour. With the dough blade on the mixer, stir until the dough begins to pull from the bowl and then increase the speed and knead for about 5 minutes. If dough is too sticky, add 1 Tbsp at a time until it forms a nice ball.
Place the dough in a lightly greased bowl; cover and let rise until doubled in size, about 1 hour. I use the bread proof setting on my oven and that works beautifully.
You can see the chopped rosemary in the dough..... YUM!
Punch the dough down and form into a round loaf. Place it on a cornmeal dusted pan or parchment paper; cover, and let rise until doubled in size, about 45 minutes.
Ready for the oven - next time will make it smaller and taller...
While the dough is rising, preheat the oven AND a pizza stone to 400. Once the dough has risen, gently brush the top of the dough with the egg wash and sprinkle with sea salt (lightly).
Bake on the preheated stone for 20-25 minutes or until the top is golden brown and sounds hollow when tapped.
This is truly a taste treat!! And the kitchen smelled amazing while it was baking!
I cannot even find the words to describe how fabulous this smells
... and how fabulous it tastes...
And it was the perfect addition to the minestrone soup posted a few days ago.
ENJOY!!
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