* Exported from MasterCook *
Bread, Almost-Famous Rosemary
Recipe By :
Serving Size : 16 Preparation Time :3:40
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 packet active dry yeast -- (1 1/4 ounce)
2 teaspoons sugar
2 tablespoons extra-virgin olive oil -- plus more for
brushing and serving
2 1/2 cups all-purpose flour -- plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt -- for topping
1/2 teaspoon freshly ground pepper -- for topping
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in
the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary,
the fine salt and 3/4 cup warm water; stir with a wooden spoon (or
with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting
lightly with flour if necessary, until smooth and elastic, about 10
minutes. (Or knead with the dough hook on medium-high speed, adding a
little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic
wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work
surface; turn the dough out onto the flour and divide into 4 pieces.
Working with one piece at a time, sprinkle some flour on the dough,
then fold the top and bottom portions into the middle. Fold in the
sides to make a free-form square. Use a spatula to turn the dough
over, then tuck the corners under to form a ball. Place seam-side
down on a prepared baking sheet. Repeat with the remaining dough,
putting 2 balls on each baking sheet. Let stand, uncovered, until
more than doubled, about 2 hours.
Preheat the oven to 400F. Bake the loaves 10 minutes; brush with the
remaining 1 Tablespoon olive oil and sprinkle with the kosher salt
and the remaining 1/2 Tablespoon rosemary. Continue baking until
golden brown, about 10 more minutes. Transfer to a rack to cool.
Serve with olive oil seasoned with pepper.
Yield: 4 small loaves
Source:
"foodnetwork.com"
S(Internet Address):
"http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-rosemary-bread-recipe.html";
Yield:
"4 small loaves"
Start to Finish Time:
"4:00"
T(Cook Time):
"0:20"
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Per Serving (excluding unknown items): 91 Calories; 2g Fat (19.6%
calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0213