ROSEMARY GARLIC ARTISAN BREAD RECIPES

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ARTISAN ROSEMARY GARLIC BREAD RECIPE - FOOD.COM



Artisan Rosemary Garlic Bread Recipe - Food.com image

Make and share this Artisan Rosemary Garlic Bread recipe from Food.com.

Total Time 3 hours 5 minutes

Prep Time 2 hours 30 minutes

Cook Time 35 minutes

Yield 1 loaf

Number Of Ingredients 12

1 1/2 teaspoons active dry yeast (this is slightly more than one packet)
1 cup warm water (110-115 degrees)
2 teaspoons granulated sugar
1 1/2 teaspoons salt
3 tablespoons extra virgin olive oil
2 1/2 cups bread flour
1 tablespoon dried rosemary
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano or 1/4 teaspoon italian seasoning
1 head roasted garlic clove
olive oil
coarse sea salt, and chopped fresh rosemary for top

Steps:

  • In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
  • Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
  • Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
  • Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
  • After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
  • After the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.

Nutrition Facts : Calories 1614.2, FatContent 44.7, SaturatedFatContent 6.4, CholesterolContent 0, SodiumContent 3513.5, CarbohydrateContent 263.9, FiberContent 12.5, SugarContent 9.6, ProteinContent 37.2

ROSEMARY ARTISAN BREAD RECIPE - FOOD.COM



Rosemary Artisan Bread Recipe - Food.com image

This bread is a combination of two recipes. One from Williams-Sonoma (which took around 8 hours to rise and didn't turn out so well for me) and an Italian herb bread from s'kat. I like how this version turned out very light and airy and aromatic. I used rosemary from my garden and think the lemon really brings out the flavors. * I threw all of the ingredients in my KitchenAid mixer, gradually adding the flour last. * I let my oven warm at 400 deg. for 1 minute then turned it off and put my covered bread in to rise. This really does the trick!

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 1-2 loaves

Number Of Ingredients 11

1 tablespoon dry yeast
2 cups water
2 tablespoons sugar
1/4 cup olive oil
1 tablespoon sea salt
2 tablespoons fresh rosemary
2 tablespoons lemon juice
1 teaspoon instant minced garlic
1 teaspoon dried onion flakes
1/2 cup freshly grated pecorino romano cheese
6 cups all-purpose flour

Steps:

  • Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  • Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
  • Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
  • Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
  • Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
  • Allow to rise for 1/2 hour again, until doubled in a warm place.
  • Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
  • Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

Nutrition Facts : Calories 3440.7, FatContent 64.4, SaturatedFatContent 9.1, CholesterolContent 0, SodiumContent 7027.2, CarbohydrateContent 617, FiberContent 30.6, SugarContent 28.4, ProteinContent 92.5

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