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Saturday, June 16, 2018

Rosemary Bread

How to make Rosemary Bread

Incredibly easy to make, great tasting, a classic bread that's crunchy on the outside, soft in the middle and flavoured with rosemary. Delicious Mediterranean ingredients here: olive oil, rosemary, whole wheat! 

  • 1½  tablespoons active dry yeast
  • 1/4 cup lukewarm water 
  • 3/4 cup water 
  • 5 tablespoons extra-virgin olive oil, plus more for the bowl and to oil the top of the loaves
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped rosemary, plus 2 tablespoons whole rosemary leaves
  • 1 1/2 cups plus 2 tablespoons bread flour
  • 1 cup whole wheat flour, plus more for dusting
  • In a measuring cup stir together the yeast and the warm water.  Add the sugar and 1 tablespoon of flour.  Let stand for about 10 minutes until the mixture starts to bubble and rise.
  • Into the bowl of an electric mixer fitted with the dough hook add the rest of the water (3/4 cup), the olive oil, the salt, and the chopped rosemary.
  • Add the yeast mixture and begin stirring on the low setting. 
  • Add the bread flour and the wheat flour and continue to mix on low speed until the dough comes together, about one or two minutes. 
  • Raise the speed to medium-high, and mix until the dough is smooth and elastic, about 8 minutes. If needed, use a rubber spatula to move the dough away from the sides of the bowl and closer to the dough hook.
  • Lightly dust a surface with flour and place the dough on top. The dough should be soft and really pliable.  Roll it in the flour and shape it into a ball.
  • Grease a large bowl with olive oil and place the dough ball inside. Cover the bowl with plastic wrap and then cover it with a towel. Let the dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Press down on the dough to release the gas created by the yeast. Let it rest, covered, for 15 minutes. Turn it out onto a lightly floured surface, and divide it in half.
  • Roll one piece into an 11-inch long loaf. Gently twist the dough to create contours, then tuck the ends underneath. Transfer the dough to a baking sheet covered with parchment paper. Press the rosemary leaves into the loaves, creating a decorative pattern.
  • Cover the loaves with plastic wrap, place them in a warm, draft-free spot and let them rise for 30 minutes. Preheat the oven to 400°F. 
  • Brush the tops of the loaves with olive oil and dust them with a little flour or cornmeal.    
  • Bake until golden, about 30 minutes. Let them cool on a wire rack before slicing. 

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