Rosemary bread

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The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Your focaccia recipe is easy…my dough hardly raised…but the focaccia came out delectable! Contact Us If you think you have reached this page in error or inquiries regarding previously placed orders, you may email us at or call us at.

You can double it but seven.. Bake 15 to 20 minutes in the preheated oven, or until golden brown. See what I mean? Thanks For those of you without a cast iron pan you can use a covered Dutch oven just heat the pot for about 30 mins before adding the dough and cook with the top on until last 15 mins uncover and cook until crust is desired crustiness.

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I know many of you tried it and loved the results. This bread is inspired by my absolute favorite bread baking books, and. These books have changed my life, I really mean that. I have learned to make amazing, homemade bread for my family almost daily. I have made my own adjustments that I think make the recipe work better and even make it even more foolproof. Roasted garlic and rosemary is added to give an amazing flavor to an already awesome bread. This recipe makes two loaves. Peel away a couple of layers of the garlic bulb skin but make sure to leave the cloves intact and the bulb as a whole. Place all bulbs in aluminum foil, drizzling each head with olive oil. Cover completely with more foil. Place in oven on a baking tray for 45 minutes. When done, wait for garlic to cool. Use a fork to remove each clove or squeeze out with your hands. Pour in warm water and let the yeast sit for 5 minutes. Add flour, salt, roasted garlic and rosemary. Start mixing with a wooden spoon, use your hands as necessary to fully wet the mixture the dough will be very wet and sticky. Cover dough with container top or plastic wrap and set in a warm place to rise for at least 3 hours. After 3 hours place dough in the refrigerator overnight. This helps make the dough less sticky and easier to work with. Fill it with water. This helps steam the bread, giving it the nice crust. Preheat oven to 450 degrees F, the water will heat up during the preheat. Meanwhile, butter the bottom of an 11 x 17 baking tray and sprinkle cornmeal over the butter to prevent the bread from sticking. Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour. You can also bake one at a time, saving the dough in the refrigerator for another day. Let rest on the baking tray for 20 minutes. Remove from oven and let cool 15-30 minutes before slicing. This fad is just crazy. Gluten is what makes the bread. It is more natural than the chemicals that have been introduced into our foods. Basically I understand wheat and barley to be very healthy…why eliminate it? Just because a doctor said so…ummm we all need to do some research on our own. Just my opinion, not looking change anyone, just wanted to make my own point. There are blood tests that show antibodies to gluten but a biopsy needs to be done to confirm. She finally went to a GI specialist and was tested and she was not even gluten sensitive. Gluten is good for us. The original recipe calls for all-purpose which I have done. However, I always prefer bread flour because it makes a fuller rounder loaf while all-purpose makes a denser, flatter loaf. The higher protein bread flour just gives a better result and a lighter and airier bread. This was my first attempt at homemade bread! It was almost perfect….. It was slightly dense at the bottom but I put it back in a 450 oven on a pizza stone before serving and that seemed to take care of the problem. Will be purchasing the recommended book so I can figure this out. I had the same problem as Lisa. When I was initially proofing I put the bowl in a 200 degree oven but after 30 minutes I thought it was too hot and took it out. Could that have an effect on the density? It was in the refrigerator overnight. Ate some this morning for breakfast toasted and it was amazing! I am very happy with the recipe and this turned out great for a first try. Thanks for all you do to keep the blog interesting and approachable! I baked my first loaves of this for dinner last evening…what a treat! I divided the dough in half and made one container with the roasted garlic and rosemary and for the other loaf I used the roasted garlic and sliced jalapeños from the jar. One word of caution, be careful when you open the oven door to remove the baked bread. I opened the door and bent down to pull the oven rack out too quickly and the steam from the water escaped through the oven door into my face ouch. Thanks for sharing this wonderful recipe! I made this recipe today with great success! Instead of fresh I used crushed, dried rosemary and also about twice as much roasted garlic, which I smushed up pretty well before adding to the dough. My only mistake was forgetting to score the loaf, but it still turned out great. I made this bread for Thanksgiving and it was a HUGE hit! But more importantly about three days later I come home from work and there was rosemary and 4 bulbs of garlic on the table. When I asked my fiancé why it was there, he looked at me sheepishly and said ummmmm well uhhhh I was going to make stew tomorrow and thought that the bread would be a good addition. You can make 3- 1 lb loaves with this recipe. You can double it but seven.. You would definitely want to weigh the dough in ounces and get equal proportions. It will be tricky though because the dough is sticky. My Italian husband, who loves garlic and rosemary, and I are in the processes of making this bread. My question is why no oil or sugar. I must have read the recipe a dozen times thinking there might be an error. Does dough react differently with out sugar or fats. I thought it was sugar that activated yeast. And that it was sugar that caramelized the crust. I wanted a thick dough ball to create a bread for slicing…. I wanted you to know that after I read your comments on Artisan Bread in 5 minutes, I just had to buy the books. It has now been several months, and I have baked dozens of different breads with some of my own variations. I had never baked bread before and I now I am baking every week. My wife must stop me temporarily when we have no more room in the freezer. Furthermore, I have infected at least a dozen of my friends with the baking bug. As you said, it has changed my life. Many thanks and thanks for all the superb recipes. I have a very, very silly question. You mention buttering the bread to make the rosemary and garlic flavors pop — what kind of butter do you recommend — e. If so, do you add anything while whipping? It sounds silly to ask such a basic question, but there are times when butter is bleh, and other times when it is simply divine. I made this last weekend! It turned out great. I halved the recipe to make one loaf. After one day it still seemed to watery and very sticky, so I added a little extra flour. I was wondering if one should knead it after the fridge, but decided to keep it minimal. It was a little flat not very flat, but a little flat. But it tasted great, the appearance was generally excellent. I plan to try again very soon. The dough can sit in the fridge for two weeks so pull off one chunk at a time and bake the other later. Also, did you use a scale to measure your flour, it gives a better result. The dough is very, very sticky, use flour on your hands to shape it. Try taking it out of the fridge maybe only 10 minutes before baking and shape and see how it goes. I made this bread yesterday and it turned out great- but the times on rising and chilling the dough seemed totally arbitrary and bizarre to me. I let the dough rise till doubled about an hour and a half on top of my warm oven as I would with any normal bread recipe and only popped it in the fridge for about an hour before baking and the bread came out perfect- fluffy, nicely shaped, and with a great taste. If anyone else is wondering if they can cut down on the times especially that overnight chilling recommendation , my experience says yes. Thanks for a delicious and easy! Could this recipe, either as is or without herbs, be used to make focaccia? The taste is outstanding!! How about pizza crust? The taste, the ease of making, the results…. Amazing bread that sure made me a hit with the family! Thank you for sharing such a great recipe. I think I missed something. How do I do it? Great recipe by the way. Always a great success. Tastes great either way, but the bread flour gives a fluffier loaf, at least when I bake it as a boule. Sometimes I make it in regular bread tins and it works well that way too. When is the appropriate time? I just took two of these out of the oven and they turned out having a great flavor, but kind of dense and small. I let sit for 3 hours and refrigerated over night, however I only had whole wheat bread flour on hand. So I brought the ingredients make this and realized after I had grabbed multi grain bread flour. Threw it together anyways as it was a cold rainy day and may as well try it. Just pull it out of the oven a while ago and took first taste. I think it would be quite fantastic as a baguette so may try it in a different shape for the other half of the doughty I baked just one loaf to try. Thanks for the recipe!! Okay so follow up on the multi grain flour baguette attempt. Result was a little flat so I hunted down a baguette baking contraption that was a mesh style tray shaped like an over size taco holder. Result was lovely rounded and perfect baguette. Texture is great and looks lovely, guess it pays to experiment when your in a pinch. Will be something I will be serving often, wonderful for sandwiches!! Tastes amazing and has a nice, airy inside with a great crunch on the outside. This will be our go-to recipe for artisan bread. Just a few minutes left before it goes into the fridge. Normally I bake my artisan breads in a covered vessel. Can I make any of these work? How much water are we talking? Love this combination of flavours! One question for you. My loaves always end up being flat compared to your photos. When I make the recipes from the book, I get more of a rise. Cathy, this may be a dumb question, but does this require a bread maker? I baked this bread this morning with a very minor alteration. I needed to bake it a little bit longer because of the extra moisture but it was incredibly delicious! I had to write a comment to say how much I loved this recipe! Easy enough for a beginner baker like myself also. Can this be started in a bread machine?? The bread machine if you think it would be ok would take the ingredients and once set for the dough machine proofs the yeast and mixes etc. Time saver and the 3 hours for rise would all be done in machine. Please provide your opinion. Thanks so much Just made this today. I was a bit concerned at how wet it was before putting it in the oven, but it turned out beautifully! Made this and the flavor was delicious! But it was half the height of your pic, not brown and very dense and wet. Guests loved the flavor I will try again but any suggestions? I followed your recipe Exactly! Put in the fridge at 9pm baked at 4pm next day could that be the problem? Thought it should be lighter texture. I made this bread last weekend and it was amazing. I gave my daughter and son-in-law a loaf and they called about an hour later to tell me it was the best bread they ever had! Thanks for a phenomenal EASY bread recipe! I used this recipe to make homemade bread for the first time. It came out just like the picture and tasted great. I was really happy with it. Overall, great first time bread making experience! My first time baking loaves of bread, and this recipe is so good! I weighed the flour, and used 2 tsp of dried crushed rosemary instead of fresh. I baked one loaf to start with, and will bake the other one soon. I just need to bake it a little longer than 30 minutes, as the middle was slightly doughy still, but still very edible and very delicious. Really easy to make! I have probably made close to 60 loaves of bread with this recipe, so figured I should write to say just how much I love this recipe. The best thing is, that without the garlic and rosemary you have a basic bread recipe that can host such a wide variety of flavours. I use it all the time! I even use my own sour dough starter and it comes out amazing. Last year I made this and the cheddar bacon ones and have them away as Christmas presents with homemade apricot jam and pepper jelly. They were a HIT! Leave a Reply Your email address will not be published. This information will not be used for any purpose other than enabling you to post a comment. I now live in Mcminnville, Oregon where my husband and I have planted a vineyard, started a winery and make wine in the heart of Oregon wine country. I love mayonnaise, butter and Jewish men. Barry, Jerry and Larry come to mind. Gluttony is my sin of choice. Welcome to my weird and wonderful world.

Sprinkle with remaining rosemary. Preheat oven to 450 degrees F, the water will heat up during the preheat. Knead dough on a floured surface for 5-10 minutes, until dough becomes smooth and not sticky. I made this bread three times last week, and still loved every last bite of it. I divided the dough in half and made one container with the roasted garlic and rosemary and for the other loaf I used the roasted garlic and sliced jalapeños from the jar. I will be rosemary bread this again.

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released December 15, 2018

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