Friday, September 13, 2013

Garlic Rosemary Peasant Bread

If there was something in this world I'm addicted to its carbs. I love pasta, potatoes and bread! This is one of the easiest homemade breads I could share with you. It is something you can whip up for guests joining you for dinner or make ahead and keep on hand at all times. I even like to roll the dough into 1inch balls and freeze them and then put 2 in each hole of my muffin tin to make dinner rolls with that I call a butt crack (line down the center) like good old-fashioned yeast rolls. Start to finish the process is about 2 hours but your hands-on time is only about 25 minutes and your work is minimal. You will impress the heck out of friends and family because bread-making seems like such a daunting task to the average person. Thanks to this recipe...it's no longer going to be a head-ache for you!

1 Tbsp ActiveDry yeast
2 cups warm water (115 degrees)
1 Tbsp sugar
1 tsp salt
4 cups all-purpose flour (Have some extra on-hand to flour hands and to use incase dough is too sticky)
1 1/2 Tbsp Rosemary
1 Tbsp Garlic
olive oil (to grease pan)
corn meal (to dust pan with)
1/4 cup butter, melted (for brushing bread)
kosher salt and black pepper

**It is best to use a kitchen aid stand mixer with the mixing blade - It will keep everything from sticking to your hands.

In a bowl combine yeast, warm water, sugar, and salt and stir until dissolved. Add in flour and stir until blended, (about 3 minutes). Cover and let rise for one hour or until the dough has doubled in size. In the mean time, grease your loaf pan and dust with corn meal. When dough has risen the proper amount of time you will flour hands, remove dough from the bowl and divide in half. Place 1 half into your prepared loaf pan. Let rise an additional 25-30 minutes. Preheat oven to 425 degrees. Brush the top of the loaf with melted butter (you can add garlic and rosemary "just because" if you want also). Bake in the oven for 10 minutes. Reduce oven temperature to 375 degrees and bake for an additional 10 minutes. Once you remove from the oven, brush again with melted butter and sprinkle with kosher salt and black pepper. Serve warm.

If you do not have a loaf pan you can simply take the divided batch and pat each one into a round on a greased, dusted baking sheet and cook for the same amount of time. It may not completely hold its shape but pretty isn't the point anyway! You can also make dinner rolls in muffin tins. I went a little bread crazy and made it every way just to show you! Here are a few extra pics.



Enjoy! XOXO~

2 comments:

  1. This looks so good ... baking bread scares me but I am going to try this recipe. Thanks for sharing!

    ReplyDelete
  2. OMG, my man is going to FLIP OUT with this. He's a bread, garlic and Rosemary lover. We have a HUGE Rosemary plant we use quite a bit. Can't wait to try this. Might have to add it to the Thanksgiving menu. Thanks girl...

    ReplyDelete