Rosemary Olive Oil Bread Recipe

Olive Oil Rosemary Bread Recipe Bread Dad

WebLoosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 60-90 minutes for the dough to rise into a loaf …

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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 …

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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.
Rating: 4.9/5(45)
5. the No-Knead Sourdough Recipe (watch the video there) I recommend not attempting this until you have mastered that recipe. 🙂
6. At night, in a large bowl, mix flour and salt together. In a small bowl, mix starter and water together using a fork. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon, or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick and heavy and shaggy. Just do your best to incorporate all the flour. If for some reason the dough will not incorporate all the flour, add a tablespoon of water at a time to get it incorporated. Cover with a damp kitchen cloth, wait 15 minutes and do 2 sets of stretch and folds, 15 minutes apart. See video.
7. Let rise overnight on the counter 10-14 hours. 65F-70F is ideal. In the morning, the dough should have swelled, but not quite doubled. Do the poke test.
8. Prepare your banneton dusting the banneton with rice flour and perhaps some olives and rosemary in the bottom ( which will end up being the top.) See notes for using a regular bowl.

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Rosemary Olive Oil Bread Recipe King Arthur Baking

WebWeigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour, yeast, and salt in a food …

Rating: 4.6/5(15)
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine the flour, yeast, and salt in a food processor.
2. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water.
3. Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch., Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth.
4. Place in a bowl, cover, and let rise until doubled, about 2 hours., When the dough has risen, deflate it and shape it into a round ball (boule).

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