Sunday, August 25, 2013

Rosemary Garlic Bread

 This bread took a bit of time, with the rise time, but was so very worth it!  Jenna wants to take the recipe to college with her--and has her loaf pans ready to go!   We made this to go along with spaghetti and meatballs.  Excellent!

Rosemary Garlic Bread

6 cloves garlic, minced
½ tsp thyme  Beth used about 1 tsp fresh
1 tbsp rosemary Beth used about 3 T fresh
1 tbsp kosher salt
1 tbsp yeast
1 cup warm water
2 tbsp white sugar
3 tbsp olive oil
2 ½ cups bread flour

Start by mixing your cup of water and tablespoon of yeast in your stand mixer’s bowl. Let the yeast rehydrate and sit for 15 minutes. Now add your olive oil, sugar, minced garlic cloves, rosemary, thyme, and salt. Yes, you really do want that much kosher salt.

Give the whole slurry a quick mix. Once vaguely well integrated, dump in the flour. Attach your bread hook and allow it to attack the mix for about 6 minutes. If you don’t own a stand mixer, blend everything together and knead it on a lightly floured surface for 6-10 minutes.

Leave the raw bread in the making and walk away for an hour. When you come back, punch it down and wait another hour. At the two hour mark, punch the dough once more. Now shape it into a rough oval and put it in a nicely greased loaf pan.
Beat one egg and brush over the top of the loaf and sprinkle another ½ tsp coarse kosher salt over your shiny, egg washed loaf.

Let the bread rise for one more hour. After another hour, pop that loaf pan into a 350F oven for 22 – 25 minutes, depending on your oven’s quirkiness.

Let the bread cool in the pan for at least 10 minutes before you shove it straight into your face. It should be light, fluffy, and nicely herbal.

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