Rosemary Artisan Bread
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
- 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
Recipe
- 1 mix yeast, warm water and sugar together in a large bowl. set aside for five minutes, or until mixture becomes foamy.
- 2 stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
- 3 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.
- 4 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.
- 5 punch down to release all the air. shape into a ball. place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
- 6 allow to rise for 1/2 hour again, until doubled in a warm place.
- 7 bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
- 8 remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.
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