Romantic Rosemary Or Lavender Bread Recipes

Steps:

• Combine yeast and lukewarm water until well blended and let sit about 10 minutes- it should look foamy and thick (if your water was too hot or your yeast is bad, it will not get foamy and you'll need to start over).
• Combine buttermilk, oil, rosemary (or lavender), 1 Tbsp plus 1 tsp salt in a mixer bowl, then add the yeast mixture and combine well.
• Add flour gradually, beating slowly until enough flour has been added to form a dough ball that leaves the sides of the bowl in one mass.
• Dump any remaining flour onto a flat surface, dump dough onto that surface, and with floured hands knead dough until smooth and elastic, about 5-10 minutes.
• Set dough into a large greased bowl, flip dough over to grease both sides, cover with plastic wrap and set in a warm place to rise until doubled in bulk- about 1 1/2 hours.
• On dough has risen, place dough onto a floured surface and cut into equal halves and form each half into a round loaf shape.
• Set loaves onto a large greased baking sheet dusted with cornmeal.
• Cover with a clean, slightly damp towel and let rise 1 hour.
• Preheat oven to 425 degrees F.
• Using a serrated knife, slash the top of each loaf with an asterisk (*) pattern and sprinkle each with a little coarse salt (optional).
• Bake in center of the preheated oven for 15 minutes, spritzing occasionally (at least 2-3 times).
• Continue baking another 45-55 minutes (no more spritzing) or until the loaves sounds hollow when rapped on the bottom and they appear golden brown.
• Let cool on racks completely.

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.

Steps:

• Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
• In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
• Stir 1 tblsp oil into yeast mixture.
• Gradually add flour mixture and beat until incorporated.
• Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
• Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
• Place dough in lightly-oiled large bowl; turn to coat.
• Cover with plastic, then kitchen towel.
• Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
• Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
• Remove from heat; cool.
• Discard garlic.
• Preheat oven to 375F.
• Punch dough down; let rest 10 minutes.
• Roll out dough to 12 inch diameter round.
• Spread walnut mixture over.
• Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
• Form dough into ball.
• Place smooth side up on heavy, large baking sheet.
• Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
• Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
• Cool on rack.

Steps:

• 1. Preheat oven to 325°F Grease and flour a 9x5 inch loaf pan.
• 2. Combine milk and lavender in a small saucepan over medium heat
• 3. Heat to a simmer, then remove from heat and allow to cool slightly.
• 4. In a medium bowl, cream together the butter and sugar until smooth.
• 5. Beat in the eggs until mixture is light and fluffy.
• 6. Combine flour, salt, baking powder, then stir into the creamed butter/sugar mixture alternately with the lavender milk until just blended.
• 7. Pour mix into prepared pan. Bake for 45-50 minutes or until toothpick or fork inserted into top of loaf comes out clean. Cool in pan on a wire rack.

Steps:

• Preheat oven to 450 degrees.
• Mix oil, garlic, rosemary, lavender, pepper, salt, lemon and oil together.
• Toss in cauliflower and place in a large casserole dish in a single layer not over crowdering.
• Roast 20 minutes give a toss and bake for 15 more.
• Season with salt and pepper to taste. Garnish with a lavender sprig.