Monday, February 27, 2012
Rosemary Garlic Bread
3c whole wheat flour
2c white flour
2 pkg dry yeast
2 tsp salt
2 tsp ground pepper
2c hot water
1/4c olive oil
3 cloves garlic, minced
1/4c finely chopped fresh parsley
3 Tsp minced fresh rosemary (or 1 Tsp dried rosemary)
course salt and rosemary to top loaves
Mix 1c of whole wheat flour, 1 c white flour, yeast, salt and pepper until well blended. Add hot water and olive oil. Use hot water, NOT boiling water. Boiling water will kill the yeast. Beat with a wooden spoon until smooth. Stir in garlic, rosemary, and parsley. Mix in the remaining 2 cups of wheat flour, 1/4c at a time. Then mix in the remainder of the white flour (1/4c at a time) until the baytter becomes dough. Knead by hand for 8 minutes, occasionally slamming the dough on the counter. Put the dough in a greased bowl and cover with a clean kitchen towel (or plastic wrap). Allow the dough to rise until it has doubled in size. (This is about 30-60 minutes depending on room temperature.)
Punch down the dough and shape into two balls. Let the dough rest for five minutes. Press each ball into an oval and place in the bread pan, seam side down. Cover with kitchen towel until the dough doubles in size. (about 1 hour) The dough will reach the height of the bread pan. Brush the dough with olive oil and sprinkle with rosemary and course sea salt.
Bake in a pre-heated oven at 400°F for 35-40 minutes. Place the bread on the middle shelf for even baking. The bread is done when the loaf sounds hallow when tapped on the bottom. The crust will be hard.
**This bread can be eatten with stews or as a snack with butter. It's also really yummy toasted for breakfast with a cup of tea.