Crusty Rosemary Bread Recipes

Crusty Roasted Garlic and Rosemary Bread Life As A …

WEBNov 4, 2019 · Let the yeast proof for about 5 minutes until the mixture is foamy. Add salt , rosemary, and chopped roasted garlic to the bowl. …

Rating: 4.8/5(51)
1. Heat oven to 400 degrees F.
2. Combine yeast, honey, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook!) Let the yeast proof for about 5 minutes until the mixture is foamy.
3. When dough has doubled in size, lightly flour a large cutting board.
4. While your bread does its final rise, place an empty Dutch oven into your oven and heat to 450 degrees F.

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Rosemary Olive Oil Bread Well Plated by Erin

WEBJul 5, 2021 · In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and vital wheat gluten (if using). Stir in 1 tablespoon of the …

1. In a large bowl (or if you will be using a stand mixer, the bowl of a stand mixer fitted with a dough hook), combine the warm water, honey, and yeast. Let sit 10 minutes to proof. The yeast should look foamy (if it doesn't, the yeast is dead or the water was too hot or too cold; your bread won't rise, so you will need to start over).
2. Stir in 3 tablespoons of the olive oil.
3. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and vital wheat gluten (if using). Stir in 1 tablespoon of the rosemary, salt, garlic, oregano, basil, and pepper.
4. Add the dry ingredients to the bowl with yeast and stir by hand (or mix with the hook), until the dough forms a ball. If the dough seems dry, sprinkle water over the top 1 tablespoon at a time, until it holds together in a rough ball.

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Easy Artisan Rosemary Olive Oil Bread Recipe (+ Video) …

WEBApr 6, 2022 · Step 2. Mix in your ingredients, including rosemary and olive oil. Step 3. Knead in a stand mixer (I have and LOVE this o n e) or by …

1. Combine yeast and warm water in a large bowl and allow the yeast to bloom into foamy bubbles, about 5-10 minutes.
2. Add remaining ingredients and knead for 10 minutes on medium using a stand mixer. Or knead by hand until the dough is smooth and elastic. (Feel free to add more flour to your kneading surface if necessary.)
3. Cover with a towel and allow to rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
4. Pour onto a lightly floured surface and flatten to about 2 inches tall. Separate dough into two equal parts. Working with one section of the dough, gently punch the dough down and out, then folding the dough underneath itself. Repeat 3-4 times and tuck ends underneath so that the top is smooth.

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