ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
Steps:
- 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.
ROSEMARY HEARTH BREAD
This is a delicious Italian flavored bread. Leave out the rosemary and the dough is still delicious. I first made this when I was nine. It's a great recipe for beginners!
Provided by ThatSouthernBelle
Categories Yeast Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast in the warm water.
- Stir in 1 1/2 cups of the flour and the remaining ingredients until smooth.
- Stir in the remaining 1 1/2 cups of flour until dough forms.
- Knead dough until smooth.
- Cover and let rise for 10 minutes.
- Grease a cookie sheet.
- Shape dough into a round loaf.
- Place on cookie sheet.
- Cover and let rise for 30 minutes.
- Heat oven to 350°F.
- Cut an X shape 1/2 inch deep into the top of the bread.
- Brush olive oil onto bread.
- Bake 35 minutes or until golden brown.
- Serve hot or cold with olive oil.
Nutrition Facts : Calories 168.2, Fat 4.4, SaturatedFat 2.6, Cholesterol 11, Sodium 292.7, Carbohydrate 27.7, Fiber 1.2, Sugar 3.2, Protein 4.4
ROSE'S HEARTH BREAD
I found this recipe on the back of Gold Medal "Best for Bread" flour, which credits it to Rose Levy Beranbaum's book "The Bread Bible". Easy to make and the potential add-ins are endless. My favorite is adding a head of roasted garlic. A very hearty bread. Prep time includes dough rising.
Provided by Zetty66
Categories Breads
Time 2h30m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together flours, salt and yeast. Stir in water and honey. Knead dough until smooth and springy, but still slightly sticky. Add a little flour or water as necessary.
- Lightly brush oil inside of large bowl. Place dough in bowl, turning to oil all sides. Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
- Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal. Gently push fist into dough to deflate. Shape dough into a round ball. Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
- Place baking stone on lowest oven rack and heat oven to 475°F Carefully cut an X-shaped slash on top of dough; spray with cool water. Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
- Bake 10 minutes; reduce oven temperature to 425°F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean. Cool completely on a cooling rack.
- NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following--Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.
Nutrition Facts : Calories 138, Fat 0.4, SaturatedFat 0.1, Sodium 292.4, Carbohydrate 28.9, Fiber 1.3, Sugar 0.6, Protein 4.1
ROSEMARY BREAD
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
- Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
- Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
- Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
- Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
- Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 3 g, Protein 5 g, Sodium 291 g
JO'S ROSEMARY BREAD
This bread has a great flavor. It is moist, light and has a crispy crust.
Provided by Jo Lager
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 21.6 g, Fat 3.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 291.7 mg, Sugar 0.6 g
ROSEMARY HERB BREAD
This bread has great rosemary flavor. This one will become your favorite.
Provided by Leigh Serth
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 28.5 g, Cholesterol 32.1 mg, Fat 3 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 324.5 mg, Sugar 3.4 g
ROSEMARY OLIVE OIL BREAD
A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among other things, this is a wonderful and unconventional loaf for sandwiches.
Provided by Mark Bittman
Categories Bake Bread Rosemary
Yield Makes 1 large boule
Number Of Ingredients 5
Steps:
- Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
- Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
- Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
- About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
- Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
- Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
- Variations:
- Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
- Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
- Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.
DELICIOUS ROSEMARY BREAD
This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.
Provided by GOVEGGIE
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 16
Number Of Ingredients 10
Steps:
- Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
- Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
- Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g
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ROSEMARY GARLIC BREAD - CHEW OUT LOUD
From chewoutloud.com
4.8/5 (282)Total Time 2 hrs 25 minsCategory BreadCalories 221 per serving
- In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.
- Add rosemary, black pepper, and oregano. Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine, but still should be manageable.
- Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
- After dough is doubled, gently punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approximately 1 hour.
ROSEMARY OLIVE OIL BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (15)Calories 164 per servingTotal Time 5 hrs
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine the flour, yeast, and salt in a food processor.
- Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch., Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth.
- Place in a bowl, cover, and let rise until doubled, about 2 hours., When the dough has risen, deflate it and shape it into a round ball (boule).
RUSTIC ROSEMARY BREAD — LET'S DISH RECIPES
From letsdishrecipes.com
4.7/5 (83)Total Time 35 minsCategory BreadsCalories 342 per serving
- In the bowl of a stand mixer fitted with the dough hook, whisk together the water, yeast and sugar until yeast has dissolved. Let stand for 5-10 minutes, or until yeast is foamy.
- Add 2 tablespoons olive oil, 1 1/2 cups flour, the rosemary and the salt. Mix until well combined.
- Add in 1 cup more flour and mix on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, 1 to 1 1/2 hours.
- Grease a rimmed baking sheet with 1 tablespoon olive oil. Lightly dust a clean work surface with flour.
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