Thursday, September 1, 2011

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

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.


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