Sunday, January 16, 2011

Sustenance Sunday ~


Rewinding back to the last bread post, now comes the lower two in the picture...

My poor heart shrank that day

Rosemary bread ~
Adapted from the baking book, Amy's Bread

1 tsp. yeast
1/4 c. warm water
3 T. olive oil
1/4 c. fresh rosemary - chopped
15 ounces starter
3/4 c. cool/room temperature water
3 1/2 c. flour
1 1/2 T. kosher salt
  • Bloom the yeast in the 1/4 c. warm water.  Let sit for a few minutes.
  • Add the water, oil and the starter.  Break up the starter with your fingers.  This is fun!  Squishy-squishy!
  • Smile, laugh, squish some more - who says being middle-aged isn't as fun as being a young child.  Only you ~ ~ :)
  • Add the salt, flour, rosemary in a bowl, mix.  Add this to the wet ingredients.
  • Mix or knead for 5 minutes, let rest 20 minutes.
  • Mix or knead 5 minutes more.   Removed to an oil bowl, let rise for an hour.
  • Put in the fridge 8 hours or overnight.
  • Remove from the fridge, let come to room temperature.  
  • Form into two rounds, cover loosely with oiled plastic wrap rise until almost double, allowing time to preheat the oven.
  • Preheat the oven to 450 degrees.  Bake for 20 minutes.  (mist oven if desired).  Reduce heat to 400 and bake 10-15 minutes longer.
  • Oh, so yummy is rosemary in bread ~
A wonderful place ~


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