Really Tasty Rosemary and Olive Oil Bread
(The foundation of which is Anne's No-Knead Bread, courtesy of Ms. Alicia Paulson)
I found the recipe here.
Combine and set aside:
2 C King Arthur White Whole Wheat flour
1 Tablespoon Sugar
1 Tablespoon + 1 pinch Salt
2 packages of dry yeast (1/4 oz packets)
2 Tablespoons fresh Rosemary (or dried, if it's what you have access to)
Warm lightly on the stove:
1 C Water
1 C Milk
1/4 C Olive Oil
Have on hand:
1 Egg
2 C. White Whole Wheat flour
Greased loaf pan (6"x9" or 5"x8")
1-2 Tablespoons butter
Preheat oven to 350 degrees F. Remove liquids from heat, and add egg. Stir this mixture into the dry ingredients. Blend slowly (with your mixer, or your wooden spoon) and then a bit more vigorously for 3 minutes. Stir in the other 2 cups of flour with your spoon. Cover with a cloth and let rise about 50 minutes (it should be about doubled). Stir down and then spoon into greased loaf pan.
Bake for about 35 minutes, and then test with a knife or skewer for done-ness. It may take another 5-10 minutes if you're using a 5"x8" loaf pan. Take care to not overcook, it should be lovely and golden all around. Brush/spread top with a dollop or two of softened butter.
Let it cool for at least 30 minutes (but preferably a bit more) before turning it out. Let cool a bit more, whilst cutting slivers absent-mindedly for yourself to snack on. After it's mostly cooled, unless you have enough people to devour the whole loaf right away, cut off some slices for yourself and those deserving, and wrap it in foil (It's very moist and soft and wonderful, but seems to get a hardness/staleness creeping in very quickly).
2 C King Arthur White Whole Wheat flour
1 Tablespoon Sugar
1 Tablespoon + 1 pinch Salt
2 packages of dry yeast (1/4 oz packets)
2 Tablespoons fresh Rosemary (or dried, if it's what you have access to)
Warm lightly on the stove:
1 C Water
1 C Milk
1/4 C Olive Oil
Have on hand:
1 Egg
2 C. White Whole Wheat flour
Greased loaf pan (6"x9" or 5"x8")
1-2 Tablespoons butter
Preheat oven to 350 degrees F. Remove liquids from heat, and add egg. Stir this mixture into the dry ingredients. Blend slowly (with your mixer, or your wooden spoon) and then a bit more vigorously for 3 minutes. Stir in the other 2 cups of flour with your spoon. Cover with a cloth and let rise about 50 minutes (it should be about doubled). Stir down and then spoon into greased loaf pan.
Bake for about 35 minutes, and then test with a knife or skewer for done-ness. It may take another 5-10 minutes if you're using a 5"x8" loaf pan. Take care to not overcook, it should be lovely and golden all around. Brush/spread top with a dollop or two of softened butter.
Let it cool for at least 30 minutes (but preferably a bit more) before turning it out. Let cool a bit more, whilst cutting slivers absent-mindedly for yourself to snack on. After it's mostly cooled, unless you have enough people to devour the whole loaf right away, cut off some slices for yourself and those deserving, and wrap it in foil (It's very moist and soft and wonderful, but seems to get a hardness/staleness creeping in very quickly).
*** The recipe is from Emily Martin's site, complete with her narrative voice. ***
No comments:
Post a Comment