Thanksgiving in the United States is tomorrow, and there are no classes this week! Don’t get me wrong – I like attending class and have been learning in [challenging] leaps and bounds, but it’s nice to take a break. You know, so I can concentrate on my research and experiments, and um, bake heh heh.
Here’s a tender, savoury herb bread that pairs well with pasta, or toasted with a bit of cheese. On Allrecipes.com where the recipe was originally posted, reviewers noted that this bread is very similar to one served at Macaroni Grill. I’ve never been there and don’t know if that is indeed true, but I do know that this bread is delicious. The only thing I would say is that the proportions make a very small loaf, too small for my 9 x 5″ loaf pan so it didn’t dome nicely. Maybe it might work better in a 8 x 4″ pan? Anyway, I should have noticed that considering there are only 2 1/2 cups of flour in the recipe, but it’s worth making and I will be further tweaking this to “scale up” for a loaf that will fit my baking pan. I’ll post this again when I’ve figured out the new amounts.
Jo’s Rosemary Bread
Recipe adapted from here
– 1 cup milk, lukewarm
– 3 tbsp oil (olive or vegetable)
– 1 1/2 tsp white granulated sugar
– 1 1/2 tsp salt
– 1/4 tsp Italian seasoning*
– 1/4 tsp ground black pepper
– 1 1/2 tsp dried rosemary
– 2 1/2 cups bread flour
– 1 1/2 tsp active dry yeast
*If you don’t have Italian seasoning, you can use a blend of dried basil, oregano, sage, marjoram, etc.
In a medium-sized mixing bowl, proof the yeast with 1/4 cup of the warmed milk and a pinch of sugar, and let it sit for 8 to 10 minutes until foamy. Add the rest of the milk and oil, then add 1 cup of the flour and mix. Add the rest of the sugar, the salt, herbs and spices, and gradually add in the rest of the flour; you should end up with a soft and slightly sticky dough.
Knead for 8 to 10 minutes until the dough forms a smooth ball. Place in a lightly greased bowl, cover and let it rise until it is puffy but not necessarily doubled in bulk, around 60 minutes depending on the warmth of your kitchen.
Gently degas (punch down) the dough, and shape into an 8-inch loaf. [Note: as mentioned above, this forms a very small loaf for a 9 x 5″ loaf pan.] Place the log into a lightly greased loaf pan, cover with plastic wrap and let rise until puffy, around 60 minutes (it won’t crest above the rim of a 9 x 5″ loaf pan). Bake in a preheated 350°F oven for around 35 minutes, until it looks lightly golden brown. Remove the bread from the oven and cool on a wire rack – or enjoy while it’s still warm!
Optional: remove from the oven, and brush the top with olive oil and sprinkle with coarse salt. Serve with olive oil and freshly ground pepper.
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