ROSEMARY, GARLIC BREAD
Wow, the smell of rosemary while this lovely bread is baking is simply amazing. Please use fresh rosemary, it really infuses the flavor into the bread. This bread does not require a bread pan; it is shaped by hand into a dome shape; resulting in a crusty, firm, dense, bread that is perfect in casseroles and stews; it is also...
Provided by Baby Kato
Categories Other Breads
Time 2h30m
Number Of Ingredients 6
Steps:
- 1. In a medium size bowl, mix together the water, yeast, rosemary, salt and garlic infused oil. Add a quarter of the flour, mixing well. Now, slowly add the rest of the flour a little at a time.
- 2. Knead the dough for 10 - 15 minutes.
- 3. Put the dough in a bowl, cover with a damp tea and place in a warm area and let rise to double it's size. This should take about an hour.
- 4. Place the dough on a lightly floured surface. Roll into a large dome shape or turn into rolls; then place the dough on a parchment lined tray and proof in a warm spot for another hour.
- 5. After the dough has finished proofing for a second time, grind some fresh sea salt over the top of the dough and cut a cross into the top of the bread.
- 6. When your dough is just about finished its second proofing, preheat your oven to 230 degrees.
- 7. Place the bread on the bottom shelf and bake the for 25 minutes.
- 8. The bread is ready when you hear a hollow sound if you tap the bottom of the bread. Enjoy
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