Always made on Samhain to share with the ancestors - but feel free to make anytime.
It's easier to make than it looks.
Rosemary Remembrance Bread
- 1 Tbsp. Sugar
- 1 pkg Yeast
- 1 Cup Warm Water
- 1 tsp. Salt
- 2 Tbsp. Butter (softened)
- 2 Tbsp. dried Rosemary
- 1 tsp. Italian Seasoning
- 3 cups unbleached Bread Flour
- 1 Tbsp. Olive Oil
- 1 Egg - lightly beaten
-- Add yeast - let proof until bubbly
-- Mix in salt, softened butter and Italian Seasoning, and half the rosemary
-- Add flour, one cup at a time, until dough is formed.
-- Knead for 10 mins or until smooth. (I use my Kitchen Aid mixer with dough hook for this - takes about 6 minutes that way, sometimes less)
-- Coat bowl with olive oil.Place dough in bowl, turning the dough to coat with the oil. Cover loosely.
-- Set in draft-free area, and let rise 1 to 1-1/2 hours
-- Punch down dough and divide in half.
-- Lightly grease a baking sheet. Shape each dough half into rounds, placing each on the greased baking sheet.
-- Sprinkle dough with remaining rosemary.
-- Cover and allow to rise an additional hour.
-- Brush loaves with beaten egg
-- Bake at 375° for 15-20 minutes until the rounds are golden brown.
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