Monday, October 31, 2011
Rosemary Olive Oil Bread
I made this bread yesterday for a family gathering. I did 2 loaves and they were completely GONE by the end of dinner. We dipped it in the most incredible dipping sauce from Williams-Sonoma. Oh, how I wish it were not $15 a bottle :( I think it was an herb & parmesan flavor. Oh, so good!
The bread was perfect. I have to admit something. It smelled so good as I was cooking it in the morning that I just had to steal a slice while it was hot. So, when I delivered it to the dinner, there was a little sliver missing. Sometimes I just can't help myself. I don't regret it either. It was so good hot!
Rosemary Olive Oil Bread1 cup warm water
1 Tbsp. sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading (or regular white works, too)
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. 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.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf.
I found this recipe here.
Under The Big Top Friday