Saturday, February 2, 2013

Rosemary & Olive Oil Bread





Rosemary & Olive Oil Bread
I have been so hesitant to try to make bread because people are always talking about how difficult it is!  So while searching some blogs I came across this blog and thought I would try out the recipe! A Hint of Honey

This was actually pretty easy!  I was extremely impressed with the result and it tasted delicious!  Jesse loved it which is always my goal, to make something he will really like :).

Ingredients:

  • 1 cup warm water
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1 tsp salt
  • 2 tsp dried rosemary
  • 1 pinch garlic powder
  • 1 pinch dried oregano
  • 1 pinch dried basil
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1.5 cups white whole wheat flour
  • 1/2 cup bread flour (+ extra for kneeding)
  • 1 egg + 1 tablespoon water
  • dried rosemary for sprinkling
Directions:
  • Take a big bowl and combine the warm water, sugar, and yeast.
  • Let this sit 10 minutes to "proof" which apparently means activating it.
  • Stir in the salt, rosemary, garlic, oregano, basil, black pepper, olive oil, and whole wheat flour. 
  • Add the bread flour and stir until the dough forms a very sticky ball
  • Knead this ball on a lightly floured surface (use bread flour) for about 5 minutes, adding more bread flour as needed to prevent sticking (will become smooth)
  • Grease a bowl with a light amount of olive oil
  • Place your dough ball into the greased bowl, cover and let rise (About 1 hour)


  • Punch down the dough and reform into a ball. 
  • Lightly grease a pizza stone with olive oil and place your dough in the middle; cover again and let rise until it doubles in size (about 45 minutes)
  • Preheat your oven to 400F
  • Create egg wash by whisking your egg and 1 tablespoon water together.
  • Once the dough has finished rising brush the top with the eff wash and sprinkle with some dried rosemary.
 

  • Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
  • Place your bread in the oven for 20ish minutes until the top is golden brown and the bread sounds hollow when tapped.
This was super easy and it turned out so yummy!  I'm excited to use this recipe again to make the rosemary flavor but also to try out other things (maybe a cranberry and walnut!).  It turned out the perfect density and moistness too.  Nothing I would change!  Give it a try and let me know what you think!

Like this blog on Facebook and follow on Twitter @lac_tarded

2 comments:

  1. Looks yummy. Have you tried the bread machine? Da and I bought one and we make a couple of loaves of bread a week now. Easy and great bread every time.

    ReplyDelete
    Replies
    1. Going to be trying to make a gluten free loaf soon! Jesse's Dr. thinks he should have a blood test for gluten intolerance because gluten intolerance can contribute to headaches, also apparently there is a high incidence of gluten intolerance in people who are lactose intolerant.

      pretty much we will be eating meat only soon haha!

      Delete