Rosemary Bread

Tags

bread, bread recipe, food, foodie, gourmet, postaday2011, recipe, rosemary

Best smell in the world? Fresh baked bread… it even beats out clean laundry and hot from the oven cookie. I’ve been craving rosemary bread for sometime. My recipe is modified from this one.

Fresh Baked Rosemary Bread

Ingredients:
1 1/2 c. all-purpose flour, 1 c. whole-wheat flour, 1 c. warm water, 1 Tbsp. yeast, 1 Tbsp. sugar, 2 Tbsp. rosemary, 1 tsp. Italian seasoning, 1/2 tsp. fresh cracked black pepper, 1 tsp. fresh ground sea salt, 3 Tbsp. butter, extra virgin olive oil

Directions:
Dissolve yeast and sugar in water, stir and set aside until yeast is activated. Mix in 2 Tbsp. butter, salt, pepper, rosemary, Italian seasoning and flour. Knead for 10 minutes until smooth. Oil a metal bowl, place dough in it, cover with a damp towel and set in a warm place. Allow dough to rise for an hour, dough should double in size. Punch dough down and divide into two loaves. Oil baking pan, shape the dough into 2 oval loaves. Return to warm place and allow to rise for another hour. Preheat oven 375ºF. Bake for 15 to 20 minutes. Melt remaining butter and brush over loaves (sprinkle with additional salt and rosemary if desired). Serve hot.

Sprinkle olive oil with salt, pepper and any herbs you want, and dip in bread.

What’s your favorite smell?

Focaccia Bread

Tags

bread making, bread recipe, carbs, focaccia, focaccia bread, pizza crust, recipe

Happy New Year everyone! After a lazy New’s Day, I wanted to whip up some homemade bread with our easy dinner tonight (spaghetti). I got Pumpkin and my nephews involved in the process. There is a restaurant which I frequent solely for their brick oven focaccia bread (okay, and their supremely yummy house salads). I like that their focaccia bread is thin and not thick, just a bit crispy and oh so savory. Here is my take on their carby bliss.

Ingredients:
4 tsp. yeast, 4 c. flour, 4 Tbs. olive oil, 1 3/4 c. warm water, fresh ground sea salt, garlic powder, marjoram, basil, thyme, oregano, fresh grated Romano cheese

Directions:
Mix together yeast, 1/2 c. flour and 1/2 c. water. Cover with a warm moist towel and store in a warm area for 1/2 hour. Mix in remaining, flour, water, and some salt. Knead dough on a floured surface for 5 minutes. Oil dough and place in a metal bowl, cover with warm moist towel and store in a warm area for about an hour. Preheat oven 400°F. Sprinkle two baking trays with cornmeal. Split dough in half and using floured hands, spread out dough on baking trays. Rub tops with EVOO and sprinkle on the garlic powder, fresh ground sea salt, marjoram, basil, thyme and oregano. Bake for 10 minutes, Sprinkle with fresh grated Romano cheese and bake for 15 minutes longer. Cut into rectangular pieces and serve warm.

Focaccia Bread

With my houseful of boys this week, they all loved this bread and learning how to make it.