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
KIDS CAN MAKE: ROSEMARY BREAD IN A FLOWER POT
Rosemary bread baked in a clay flower pot makes a charming gift-especially when you include herb seeds in the package for planting after the bread is gone. For little and big kids: Let them bloom the yeast, measure the flour and add it to the mixture, knead the dough, watch it rise, punch it down and shape it into balls. To wrap it up: Push a garden tag (or thank-you card) into the bread, and wrap the pot with a packet of rosemary seeds.
Provided by Food Network Kitchen
Categories side-dish
Time 4h5m
Yield 6 bread flower pots
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until golden brown, about 8 minutes. Remove the skillet from the heat, and let the onions cool.
- Put 1/2 cup warm water (about 110 degrees F) and the sugar in the bowl of an electric stand mixer fitted with a dough hook (or into a large bowl if you'll be kneading by hand), sprinkle the yeast over the water and let sit until foamy, about 5 minutes.
- Add 1 1/2 cups warm water (about 110 degrees F), the browned onions, the 2 remaining tablespoons oil, the flour, rosemary and salt, and mix on medium-high speed with the dough hook (or a wooden spoon) until a dough forms. Knead on medium-high speed, adding a little flour if the dough sticks to the bowl, until the dough is smooth and elastic, about 8 minutes (or turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 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, 1 to 1 1/2 hours.
- Meanwhile, cut out circles of parchment the diameter of the flower pot bottoms, and place 1 circle in the bottom of each pot. Cut long, wide strips of parchment to fully line the sides. Coat the parchment with cooking spray.
- Punch the doubled dough down, and evenly divide into 6 pieces. While holding a piece of dough, tuck the edges under to form a ball, then place it seam-side down in a prepared flower pot. Repeat with the remaining dough balls, and let stand, uncovered, at room temperature until more than doubled, 1 to 1 1/2 hours more. (The dough will rise above the flower pot rim.)
- Position an oven rack in the center of the oven, and preheat to 375 degrees F. Bake the bread until dark golden brown, 25 to 30 minutes. Remove from the oven, and brush the top of each loaf with melted butter. Let cool until warm or room temperature, and serve. (Or wrap with plastic wrap and store at room temperature for up to 2 days.)
ALMOST-FAMOUS ROSEMARY BREAD
I got this recipe from the Food Network. It is supposed to be similar to one of the Italian restaurants that we all know and love. I can't remember which one. I have made it with rosemary and without. I like it both ways. The crumb of this bread is really good, as well as the taste. I made French toast with the non-rosemary...
Provided by Jolayne Cooper
Categories Savory Breads
Time 4h25m
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. 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.
- 3. 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.)
- 4. 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.
- 5. When the dough has doubled it looks like this. Punch it down.
- 6. 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. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. (I only made 2 larger loaves of bread.) Led stand, uncovered, until doubled, about 2 hours.
- 7. 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 rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
ROSEMARY BREAD
Provided by Food Network
Yield 2 round loaves
Number Of Ingredients 8
Steps:
- By Hand: Stir the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil. Combine the rosemary, salt, and flour and stir into the yeast mixture in 3 or 4 additions. Stir until the dough comes together. Knead on a floured surface until velvety, elastic, and smooth, 8 to 10 minutes. It should be somewhat moist and blistered.
- By Mixer: This recipe is slightly large for the mixer, so that you'll have to stop and push the dough down frequently while the mixer is kneading it. Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil with the paddle. Combine the rosemary, salt, and flour and add to the yeast mixture. Mix until the flour is absorbed, 1 to 2 minutes. Change to the dough hook and knead on medium speed until velvety, elastic, smooth, and somewhat moist, about 3 minutes. Finish kneading briefly by hand on a lightly floured surface.
- First Rise: Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.
- Shaping and Second Rise: Gently punch the dough down on a lightly floured surface, but don't knead it. Cut the dough in half and shape each half into a round ball. Place the loaves on a lightly floured peel or lightly oiled baking sheet, cover with a towel, and let rise 45 to 55 minutes (but not until truly doubled).
- Heat oven to 450 degrees F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaves onto it. Just before you put the loaves in the oven, slash the top of each loaf in an asterisk with a razor blade and sprinkle half the sea salt into the cuts of each loaf. Bake 10 minutes, spraying 3 times with water. Reduce the heat to 400 degrees F and bake 30 to 35 minutes longer. Cool completely on racks.
ALMOST-FAMOUS STUFFED CHEESY BREAD
Provided by Food Network Kitchen
Time 2h30m
Yield 2 loaves (8 breadsticks each)
Number Of Ingredients 12
Steps:
- Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
- Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.
ALMOST FAMOUS ROSEMARY BREAD
This goes really well with most everything! It is delicious!
Provided by Sandy Munn
Categories Savory Breads
Time 20m
Number Of Ingredients 7
Steps:
- 1. Stir yeast, sugar and 1/4 cup of warm water. Let it sit until it gets foamy, about 5 minutes. Add 1 Tbs. olive oil, the flour, 1 1/2 Tbs. rosemary, salt (fine) and 3/4 cup warm water, stir with a wooden spoon (or with dough hook on medium speed - with mixer - adding a little flour if the dough sticks to the bowl, about 8 minutes. Brush a large bowl with olive oil. Generously flour a work surface, turn the dough out and divide into 4 pieces. Working with 1 piece at a time, sprinkle 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 dough over, then tuck corners under to form a ball. Place seam side down on prepared baking sheet. Repeat with remaining dough, putting 2 balls on each sheet. Let stand uncovered, until more than doubled, about 2 hours. Preheat the oven to 400 degrees. Bake loaves 10 minutes; brush with remaining 1 Tbs. olive oil and sprinkle with the Kosher salt and remaining 1/2 Tbs. rosemary. Continue baking until golden brown, about 10 minutes. Cool. Serve with olive oil seasoned with pepper.
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