Rosemary and Garlic Country Loaves

This is a relatively simply recipe for homemade bread. Sometimes, when you add actual "stuff" to a bread, the dough can fail to rise. I have never had a problem with this issue, any of the times I have made this bread.

Recipe comes from Terry Thompson-Anderson, who I was fortunate enough to have seated at my table during the Edible Texas Food Wine Match event.

Rosemary and Garlic Country Loaves

Texas Food & Wine Gourmet

1 1/4 c warm water

1 T sugar

1 1/2 T instant yeast

4 c bread flour

1/2 c pine nuts, toasted

1/3 c powdered milk

1 T rosemary, minced

10 cloves garlic, roasted

2 T sugar

1 1/2 tsp salt

2 T olive oil

1 egg

To roast garlic cloves, place peeled cloves on a small sheet of aluminum foil. Pour a small amount of olive oil over them and add salt and pepper.




Fold foil into a packet and bake in a preheated 350-degree oven for 20-30 minutes.

Meanwhile, combine water, 1 T sugar and yeast in a bowl. Stir in blend and set aside to proof until foamy.

Combine remaining ingredients in the bowl of a food processor fitted with steel blade. Pulse on/off 3-4 times to blend ingredients. Add yeast mixture to work bowl, scraping with a spatula to combine all yeast. Process for 15 seconds. Stop and check consistency of dough, adding flour or water as necessary to create a medium-stiff, cohesive dough. Turn dough out onto a work surface and knead 2-3 minutes by hand.

Place dough in a lightly oiled bowl and cover. Set aside to rise until doubled, about 45 minutes.

Punch dough down and form into 2 round loaves. Place loaves on parchment paper-lined baking sheets. Make three parallel diagonal slits in center of each loaf using a serrated knife.



Cover loaves loosely with plastic wrap and set aside until doubled, about 30-45 minutes.

Preheat oven to 350. When loaves have doubled, bake in oven for 45 minutes, or until golden brown. Loaves should sound hollow when lightly tapped on the bottom.




  































Farm Box Ingredients Used: garlic