Yum

Tuesday, August 30, 2011

Rosemary Artisan Bread

Photobucket


This is an old favourite of mine, that Hubby often makes. It's one of his most requested creations, among family; and I really can't blame them. I'm a total bread lover and at first I wasn't a big fan of this one. It was the rosemary. It took me many, many years to appreciate what wonderful flavor this herb can give food. My mom had never cooked with it, so when I first tried it, I felt like I was eating pine needles. Not something that appealed to me at all. But, as I grew older and my palate grew, I came to love the woodsy, almost pungent taste of rosemary; and I find myself using it often.

Photobucket


Hubby only recently shared this recipe with me. He is very tight lipped about his recipes.... is it a Chef thing, I wonder? Before now, I would have to request him to make this for us; or if lucky he would make a batch when family would come for dinner. The bread is light and chewy, with a nice crisp outer crust. Salt and rosemary adorn the top and when dipped in quality olive oil and black pepper, it lends a wonderful richness. This bread is the perfect start to any Italian meal.


Rosemary Artisan Bread
printable recipe


1 1/2 tsp active dry yeast
1 cup water
3 tbs olive oil
1/4 tsp sugar
2 1/2 cups bread flour
1 1/2 tsp salt
1/4 tsp Italian Seasoning
1/4 tsp black pepper
1 tbs rosemary, crushed

Place all wet ingredients in bread machine first, place dry in next with the yeast on top. Set on dough cycle .
Preheat oven to 370F. Roll into round domes. Brush with olive oil, sprinkle top with sea salt and rosemary. Bake for about 20-25 minutes. Best with olive oil and fresh cracked pepper to dip in.

Photobucket


This post linked to

Make a Food-"e"-Friend Monday
Delicious Dishes
Hearth and Soul
Tasty Tuesday

9 comments:

MM said...

Pine needles! Ha! That's what my mom says about rosemary.

I can't wait until it cools off so I can start making bread again.

Lark (SparkyLarky)@ Lark's Country Heart said...

Looks great!

ButterYum said...

I keep forgetting your hubby is a chef. Definitely going to save this recipe. Thank him for sharing it with you so you could share it with me (who always wanted to be a chef).

:)
ButterYum

Brenda said...

Cindy, I'm the same as you. Rosemary wasn't always a favourite of mine and now I absolutely love it. I can just imagine how yummy this bread is dipped in olive oil and balsamic vinegar!

Swathi said...

I love homemade breads, this one looks fabulous. Thanks for sharing with Hearth and soul blog hop.

April @ The 21st Century Housewife said...

It took me a long while to appreciate Rosemary too, but now I love it. Your husband's bread recipe sounds so good, and I am so happy you can make the dough in a bread machine. (I do make bread from scratch, but I LOVE my bread machine!) Thank you so much for sharing this recipe - it's perfect for Hearth and Soul!

ButterYum said...

When you get a chance, stop by. I've tagged you in a linky post.

http://butteryum.blogspot.com/2011/08/7-links.html

kyudko said...

I was excited to make your bread this evening for dinner. I followed the instructions. I baked it, for the amount and cut into the bread and it was rare inside. I put it back in for another 45 minutes and still rare. We were all disappointed - the first couple pieces were so yummy. Would it maybe be - because my loaf was to big and I need to have pulled it out to make it thin? I had to throw it away, just dried out - but the inside still not cooked - any suggestions would be helpful. I would love to try it again - My kids loved it!

Cindy Jamieson said...

The only thing I can think of, is the loaves were too big. I just read the directions and I guess I should add to separate the dough into 4 equal balls and bake 4 smaller loaves.