Monday, October 10, 2011

Rosemary Bread

This post is dedicated to two amazing people, J & V, whom I've known since 1st grade and who are also getting married to each other this week. I get to make a trip to our childhood town (it's been a long time) and celebrate their wedding day!

The backstory to this bread is that V proposed to J by asking their local, favorite bakery to bake a ring into their signature rosemary bread (how cute!). Unfortunately, the ring was in the middle of the bread so J had to eat a lot of bread (with the prodding of V) before realizing what was about to happen.

To add to the beauty of this story, the recipe was on the back of their gorgeous wedding invitation, which J drew by hand. I just had to try this recipe out in honor of their big day. :)

Rosemary Bread by Amy's Bread
Makes 2 loaves of bread

1/4 cup warm water
1 cup cool water
1 tsp active dry yeast
2 cup starter (below)
3 tbsp extra virgin olive oil
1/4 cup fresh rosemary leaves, chopped
3 cup unbleached all purpose flour
1/2 cup organic whole wheat flour
1 tbsp + 2 tsp kosher salt
1/4 tsp active dry yeast
1/4 cup very warm water (105-115 F)
3/4 cup cool water (76-78 F)
1 1/2 cup + 2 tbsp unbleached all purpose flour

1. Stir the yeast, warm water, and starter in a large bowl until yeast dissolves. Let stand 3 minutes.

2. Then add cool water, olive oil, and rosemary. Mix.

3. Add all purpose and whole wheat flour and salt. Mix together into a ball.

4. Knead dough for approx. 7 minutes until smooth and supple. Cover and let rest for 20 minutes.

5. Return dough to lightly floured surface, knead 2-3 minutes until soft and loose.

6. Place dough in a lightly oiled bowl. Cover and let rise for 1 hour. Then fold dough onto itself a few times and let rise again for another hour.

7. Place dough in a lightly floured surface, divide into 2 loaves. Form dough into 2 tight balls.

8. Cover a sheet pan with parchment paper and sprinkle with cornmeal. Place dough on to parchment paper. Cover and let rise until doubled in size, about 1 1/2 hours.

9. Mist tops of loaves with water. Using a lame blade cut a shallow tic-tac-toe pattern on top of each loaf.

10. Slide loaves onto a baking stone, which had been preheated at 450 F. Bake for 20 minutes. Then reduce temperature to 400 F and bake 10-15 minutes longer until the loaves are light brown and sound hollow when tapped on bottom.

* Note: My first loaf got a little burnt based on these instructions so for the second loaf I only baked for 20 minutes at 450 F and then removed from oven to cool. The result was identical, but with a less burnt top.

11. Place on a cooling rack. Enjoy while still warm and crusty.

I've never made bread that has had to rise over the course of several hours, but the results are amazing. The center was super fluffy and chewy in texture and the crust was crisp and crunchy. Being my first bread that wasn't based on Artisan Bread in 5 minutes a Day like here and here, this was quite flavorful with strong notes of rosemary and a good amount of salty bite. This would be fabulous dipped in some high quality extra virgin olive oil and balsamic vinegar.

Congrats J & V. Can't wait to see you both on your wedding day. :) 

Have a love-filled Monday!

No comments:

Post a Comment