Monday, April 22, 2013

Rosemary + Garlic Bread

This is classified in my recipe book as "Quick and Easy French Bread," and I love this recipe! I have made it so many times, and it always turns out delicious. I also love coming up with creative add-ins! I have done tomato-basil bread, and it was great. I have also made it as a round loaf instead of two long loaves.

Rosemary + Garlic French Bread

1/4 c. warm water
1 pkg. dry quick-rise yeast
pinch of sugar
3 1/2- 4 c. flour
1 tbsp. sugar
1 tsp. salt
1 c. plus 2 tbsp. warm water
handful fresh (or it could be dried) rosemary
1 1/2 tsp. garlic powder
1 egg white + 1 tbsp. water

Combine water, yeast, and sugar in a small bowl; let stand 5 minutes. Add sugar, salt, and water. Mix well. Gradually add flour, mix well, and knead 5 minutes. Let rise 15 minutes in a warm place.

On a lightly floured surface, roll out dough with a rolling pin to get air bubbles out. Then roll up jelly-roll style and turn ends under and smooth out. Place on a greased cookie sheet. Cut 3 diagonal slashes across loaves. Combine water and egg white and brush on loaves.

Preheat oven to 300. Boil kettle of water. Pour boiling water in a shallow pan on lower rack of the oven. Turn off oven. Set sheet on rack above. Let rise until double- about 15 minutes- and then take the pan of water out. Turn oven to 425 degrees and bake for 10 minutes. Reduce heat to 375 degrees and bake 8 minutes longer. Makes 2 loaves.

TOTAL TIME: (bake and prep)~ about an hour

adapted from a recipe from that no longer exists.

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