Tuesday, December 29, 2009

Italian Rosemary Bread

As mentioned in our earlier blog, today we tried baking an Italian rosemary bread. We were amazed by the outcome as we did know what to expect. The bread is soft and tender... kind of melt in your mouth texture. This is our first non-artisan bread. The only mistake we made was to be too artistic and cut a cross on top of the loaf before putting it into the oven. Subsequently, we learned that for non-artisan bread, it was not necessary to do so as it will not crack and open up. Anyhow, it is a blessing in disguise and the bread turn out unique in it's own way.

Besides, we also learned that brushing loaf with some egg before putting into the oven gives the bread an appealing shiny look. Don't you think so?

Now, here you go the recipe:

Italian Rosemary Bread

  • 1 1/2 tbsp white sugar
  • 1 1/2 cups warm water
  • 1 1/2 tsps active dry yeast
  • 1/2 tsp salt
  • 1 tbsp butter, softened
  • 1 tbsp chopped fresh rosemary
  • 1/2 tsp Italian seasoning
  • 1 1/2 cups bread flour
  • 1 tsp olive oil
  • 1/2 egg beaten
  • 1/4 cup cornmeal for dusting
  1. Dissolve sugar in warm water in a medium size bowl.
  2. Mix yeast into the sugary warm water and leave it aside for 4 minutes.
  3. Add in salt, butter, 3/4 of the rosemary and the Italian seasoning. Blend well.
  4. Mix in 1 cup of bread flour and slowly add in the remaining bread flour gradually.
  5. Knead the dough for 5-8 minutes.
  6. Shape the dough into a dome shape loaf.
  7. Coat inside a large bowl with the olive oil.
  8. Place the dome-shaped loaf inside the large bowl and cover it.
  9. Allow it to rise until it is doubled for 1 hour in a warm environment.
  10. After an hour, remove the dough from the bowl and place it on a lightly floured table and punch it down to release air.
  11. Shape the dough back into a dome shape loaf and place on a cornmeal dusted parchment paper.
  12. Allow it to rise until it is doubled for another 1 hour in a warm environment.
  13. Preheat oven to 375 degrees F/190 degrees C.
  14. Brush loaf with egg and sprinkle the top with the remaining rosemary.
  15. Bake 18-20 minutes in the preheated oven, or until golden brown.
Enjoy baking......

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