Monday, May 3, 2010

Rosemary Bread

I made
this bread
along with
last night...

and it
just like

It was

We had
this bread

Rosemary Bread

9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/4 teaspoon salt
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk
1 tablespoon fresh rosemary leaves
1 teaspoon of kosher salt

1. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook and mix the ingredients on medium speed.

2. Slowly add the hot milk and remain to mix the ingredients on medium speed. 

3. Put a little olive oil on the bottom of a bowl and  removing the dough from the mixing bowl, spread out evenly in your olive oiled prepared bowl. Cover with plastic wrap and let it rest for 30 minutes. (You want it to double in size).

4. Preheat oven to 400 degrees F.

5. In a small bowl mix 2 tablespoons of olive oil with the chopped fresh rosemary. Let sit while the bread is rising.

6. Remove plastic and brush dough with the olive oil/rosemary mix. Dust the top with additional kosher salt.  Bake for 20 minutes.

Serves 6-8

1 comment:

Chef Dennis said...

I bet it was better than Macaroni Grills!! thanks for sharing such a nice recipe...