Rosemary Bread

Rosemary Bread

May 21, 2011
Ingredients:
  • 1 kilograms bread flour
  • 30 grams honey or sugar
  • 30 grams salt
  • 25 grams dry yeast
  • 3 cups lukewarm water
  • flour for flouring
  • fresh rosemary
  • 1 teaspoons chili flakes
  • 2 garlic cloves
 


Weight all the ingredients. In a large bowl, mix 1kg bread flour with salt. Make a well in the middle of flour and salt. In a small bowl, mix yeast, water and honey. Make sure everything dissolves and forms a smooth mixture. Pour the mixture into the flour well and start mixing. The best way to mix is bringing flour bit by bit into the middle, using two fingers while making circular movement. When the dough starts to form, knead it for 10 minutes, making sure its smooth, soft and not sticky. If the dough is sticky, add a tiny bit of flour. When finished kneading, flour the bowl, form a ball, stab it in a few places, cover with film and leave in warm place.


 



When dough doubles in size (after about an hour), turn on the oven for 220 degrees. Chop rosemary leaves and garlic and mix them with chili flakes. You can also add linen seeds, chopped olives, sunflower seeds, thyme ect. Add everything into the dough bowl and knead again, until everything spreads evenly in the dough. Split the dough in two and form each half into a loaf. Leave the loaves to rise for the second time, on floured parchment. When dough rises enough, scorn it with sharp knife and put the loaves into the oven. Bake bread for 25-30 minutes (depending on the oven). To make sure the bread is baked, knock on its bottom, if there is a hollow sound- it's done. Leave the bread to cool on a wrack. 



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