Well, I finally made my way out of the new 'blogger in draft' layout and made my way back to the things I know. The old stuff. So now I can get back to posting on my blog!
I wanted to start by saying it is really sad that I have around 400 pictures of food on my camera, and about 150 of my children/ family.
So the next time the weather cools off, and you are in the mood to bake, throw in a batch of this bread, start a pot of coffee, and put in a Christmas CD. It makes bad weather fun!
from the Art and Soul of Baking
2 1/4 cups warm whole milk (110 to 115 F)
1 teaspoon sugar
1 Tablespoon active dry yeast
5 cups flour
2 bunches fresh rosemary, leaves removed and very finely chopped
1 teaspoon salt
Combine the warmed milk and sugar in the bowl of a stand mixer and sprinkle the yeast over the top. Whisk in 1/4 cup of the flour by hand. Let the mixture sit for1 minute, or until the yeast is activated and foamy or bubbling. Whisk in another 2 cups of flour, or enough that the dough resembles a thick pancake batter. Attach the paddle attachment and mix on low speed for 4 minutes.
Lightly oil a tub or bowl and scrape the dough into the tub, lightly brushing the top with oil. Cover with plastic wrap or a damp lint-free towel and let the dough rise until doubled in size, about 1 to 1/2 hours.
Scrape the risen dough onto a prepared baking sheet. Lightly oil your hands and press down on the dough firmly to expel some of the air bubbles, but don't knead the dough. Begin to push and gently stretch the dough into an even layer in the pan.
Brush the top of the dough with a little olive oil and cover the plan with plastic wrap or the damp towel. Let the dough rise until it is almost doubled in size.
Preheat the oven to 375. Be sure your oven is completely preheated.
Bake 30 to 35 minutes, until the bread is a deep golden brown. Cool for 10 minutes, then cut with a serrated knife.
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home