Food recipes
Almost-Famous Rosemary Bread
Almost-Famous Rosemary Bread Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched spices, rosemary, dried salt, table sa...
Almost-Famous Rosemary Bread
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
salt, table
salt, table
Directions:
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer).
Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
(Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil.
Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil.
Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces.
Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle.
Fold in the sides to make a free-form square.
Use a spatula to turn the dough over, then tuck the corners under to form a ball.
Place seam-side down on a prepared baking sheet.
Repeat with the remaining dough, putting 2 balls on each baking sheet.
Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary.
Continue baking until golden brown, about 10 more minutes.
Transfer to a rack to cool.
Serve with olive oil seasoned with pepper.
Photograph by Lisa Shin
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
salt, table
salt, table
Directions:
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer).
Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
(Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil.
Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil.
Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces.
Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle.
Fold in the sides to make a free-form square.
Use a spatula to turn the dough over, then tuck the corners under to form a ball.
Place seam-side down on a prepared baking sheet.
Repeat with the remaining dough, putting 2 balls on each baking sheet.
Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary.
Continue baking until golden brown, about 10 more minutes.
Transfer to a rack to cool.
Serve with olive oil seasoned with pepper.
Photograph by Lisa Shin