Today is a gloomy, snowy day.
I needed to make King Arthur Flour's No-Knead Whole Wheat bread, to which I add raisins. This is D's favorite breakfast bread. But I wanted to have something different. I found a recipe for Rosemary Olive Oil Whole Wheat Bread. I basically followed the recipe, using the Cuisinart mixer rather than hand-kneading.
Rosemary Olive Oil Bread
INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar (I used regular)
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
(I skipped this part: 1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling)
The complete recipe is at: http://www.ahintofhoney.com
After the second rise, I heated the oven to 450 with the pot and lid.
When it was hot, I put the dough in and turned the oven to 400.
It baked for 40 minutes.
Lovely.
(the background bread is the raisin whole wheat bread).
I think I don't like rosemary very much.
I liked the bread, but not the flavor.
I had also added one teaspoon of diastatic malt powder.
I'm not sure I like that either - it gives the texture of store bought bread -
slightly rubbery.
It was a fun way to spend a gloomy day.
I liked the bread, but not the flavor.
I had also added one teaspoon of diastatic malt powder.
I'm not sure I like that either - it gives the texture of store bought bread -
slightly rubbery.
It was a fun way to spend a gloomy day.
