Thursday, January 5, 2012

Rosemary Olive Oil Bread

This was part of our little Christmas dinner for two. It's delicious, and it makes the kitchen smell delightful!

Recipe adapted from here.

1 cup warm water (100-110 degrees F)
1 tbsp sugar
2 tsp active dry yeast
1 tsp salt
2 tsp dried rosemary (plus extra for sprinkling on top of the loaf)
1/2 tsp Italian seasoning
1/4 tsp black pepper
2 tbsp olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour (plus an extra 1/4 cup or so for kneading)
1 egg,
1 tbsp water
Cornmeal for dusting

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, 2 tsp rosemary, Italian seasoning, black pepper, olive oil, and white whole wheat flour. Add the bread flour and stir until dough forms a ball.
3. Knead the dough ball on a lightly floured surface for 5 minutes (until smooth), adding more flour as necessary to prevent sticking.
4. Place the dough in a lightly-greased bowl and cover with a tea towel (not the terry kind). Let rise until doubled in size (about 1 hour).
5. Punch down the dough and form it into a round loaf. Place it on a cornmeal-dusted piece of parchment paper, cover, and let it rise until doubled in size again (about 45 minutes).
6. Preheat oven and pizza stone to 400 degrees. Whisk the egg and 1 tbsp water together to make an egg wash. Once the dough has risen, gently brush the top with egg wash and sprinkle with some rosemary.
7. Set the parchment paper on the heated pizza stone, and bake for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

(water + sugar + yeast)

(after sitting 10 minutes to proof)

(adding dry ingredients)

(dough ball after kneading)

(covered with a tea towel)

(after first rise)

(after being punched down and put on parchment paper)

(after second rise)

(fresh from the oven!)



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