My next project I had started thinking about last week when my sister asked if I had ever made bread. I had never done so because my style of cooking and baking boils down to the fact that I want delicious food, and I want it now. NOW! The whole idea of waiting for dough to rise was never appealing to me, and knowing how to make bread could be very dangerous.DANGER DANGER! —- Warning! If you are watching your carb intake this could be a slippery slope…. but so worth it. And the wait was not a problem because I was still working on my mixer (remember how cute that was?? ^^).
Without further adieu, let me present to you: Rosemary Garlic Bread.
That’s right, it was so good I had to use italics and bold.
I started by pulling out all of my ingredients. Simple enough. When a recipe has less than 10 ingredients, I am in. Then I proceeded to follow the recipe diligently, and fermented my yeast in water, chopped my garlic and rosemary, and blended everything else together in a food processor. SIMPLE. I am telling you, it was probably one of the easiest things I have made in a while.Then I put it all in a bowl I had oiled, covered it, and waited.and waited…and waited…Okay it was only about an hour but I checked it every 10 minutes. The smell of rosemary is killer. It’s one of those smells that takes up the whole house and just makes you smile.Okay, now I was done waiting, and it was time to throw some flour on them and form them into loaves. Per the recipe (below), there were a few more waiting periods once the loaves were formed.
Then into the oven, and about 40 minutes later, bread!!
2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan
To make the dough, in a small bowl or glass measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking. After dissolved, whisk in the olive oil. To mix dough in a full-sized food processor, place 2 3/4 cup all-purpose flour and 2 1/2 cups whole wheat flour, garlic, rosemary, and salt in bowl of the food processor fitted with a dough blade.
Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at time if the dough is too soft.
Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.
To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/4 cup in all. Cover with plastic or a towel and allow to rise until doubled.
About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F. Remove loaves from oven and cool on a rack. Enjoy!