Hey Internet land!!
So again I apologize for slacking a bit in my blogging, but crazy life happenings have just been getting in the way. To share... I was promoted at my job, had a birthday, my little sister graduated, planning much needed vacations and etc. But that doesn't mean that I haven't been cooking! I have got some great stuff coming your way soon, so just bare with me. This recipe today is super easy!
For my birthday I got Steve and I a Kitchen Aid Stand Mixer... We didn't have a mixer at all and I was doing everything by hand (not horrible just time consuming), so I thought that if we are going to get one we might as well go big or go home! Plus, being the sales shopper that I am, I found one for a deal I couldn't pass up!! Here is a picture of the beauty below.
I also realize that I have been doing a lot of baking as well... some meal ideas will be coming your way soon! Today though is rosemary and garlic bread recipe. I always love the artisan bread that you can by from any grocery mart and the rosemary bread that you get at some fancy Italian restaurants. So I really wanted to make some of my own. So I found this recipe just by google and the blog Zestuous came up, and it seemed pretty legit. I did have some problems with it being dense, but I will add my notes in a different color, so that way when you are reading through the recipes you will be able to not make the same mistakes I did! I also did not use the metric measurements, I didn't have a scale.
I am sure you could make this bread with what ever kind of spices or herbs you wanted, I just love the rosemary and garlic taste!
***Side note***Once you make the bread it should really be eaten at that time so you might want to plan ahead...still good the next day but not as good.
Happy Cooking!!
So again I apologize for slacking a bit in my blogging, but crazy life happenings have just been getting in the way. To share... I was promoted at my job, had a birthday, my little sister graduated, planning much needed vacations and etc. But that doesn't mean that I haven't been cooking! I have got some great stuff coming your way soon, so just bare with me. This recipe today is super easy!
For my birthday I got Steve and I a Kitchen Aid Stand Mixer... We didn't have a mixer at all and I was doing everything by hand (not horrible just time consuming), so I thought that if we are going to get one we might as well go big or go home! Plus, being the sales shopper that I am, I found one for a deal I couldn't pass up!! Here is a picture of the beauty below.
I also realize that I have been doing a lot of baking as well... some meal ideas will be coming your way soon! Today though is rosemary and garlic bread recipe. I always love the artisan bread that you can by from any grocery mart and the rosemary bread that you get at some fancy Italian restaurants. So I really wanted to make some of my own. So I found this recipe just by google and the blog Zestuous came up, and it seemed pretty legit. I did have some problems with it being dense, but I will add my notes in a different color, so that way when you are reading through the recipes you will be able to not make the same mistakes I did! I also did not use the metric measurements, I didn't have a scale.
I am sure you could make this bread with what ever kind of spices or herbs you wanted, I just love the rosemary and garlic taste!
***Side note***Once you make the bread it should really be eaten at that time so you might want to plan ahead...still good the next day but not as good.
| Rosemary Bread |
Recipe type: Bread
Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
Serves: 32
Ingredients
- 1 tsp.salt
- 650 grams King Arthur bread flour (4 ¾ cups)
- 20 grams fresh yeast (or one packet active dry yeast, plus 1 T. sugar)
- 45 grams olive oil (1/4 cup)
- 355 grams luke warm water (1 ½ cups + 1 T)
- 1 tsp. Italian seasoning
- 2 T. dried rosemary
Instructions
- Place an empty bowl from a stand mixer on a kitchen scale. Zero out the scale. Add salt. Zero out the scale. Add 650 grams of flour. Zero out the scale. Add 20 grams of fresh yeast, crumbled.
- In a separate bowl weigh 45 grams of olive oil and 355 grams of water. Then pour that into the salt, flour and yeast. Add the Italian seasoning and one tablespoon of rosemary. (Note: If you have fresh rosemary, chop it and dry it in a 400 degree oven for 5-10 minutes.)
- Using a dough hook, mix on medium speed for 5 minutes, or until a ball forms. Do not knead for more than five minutes or you will lose elasticity and flavor.
- Once the ball is formed, place it on the counter. Knead it slightly, and shape it into a ball. Cover it with an upside down mixing bowl and let it rise for about 15 minutes.(Note: if you don’t have a stand mixer, you can knead the dough by hand on a marble or granite counter top for about five minutes.)
- After it rises, remove the bowl. Cut the dough into two loaves weighing about 535 grams each. I just eye balled it, didn't have a scale to weight it out.
- Shape each loaf into a ball and place on a greased baking sheet. I turned the dough inside out like in my previous bread baking recipes, however it made my bread really dense, so don't . Press the remaining rosemary on top of each loaf. Cover with a wet tea towel or plastic wrap and let rise, until doubled in size, about 1 hour.
- Gently remove the towel or plastic wrap. Bake in a 350 degree oven for 30 minutes. Remove from oven. Brush the top of the loaves with olive oil or melted butter. I had forgotten to do this step... was just so excited about using my mixer!! Sprinkle with kosher salt. Allow to cool slightly, then slice and serve warm with a plate of olive oil and fresh cracked black pepper. I served it up with a balsamic vinegar and oil in a dish for dipping!
Happy Cooking!!
