Rosemary, Garlic Bread
This bread does not require a bread pan; it is shaped by hand into a dome shape; resulting in a crusty, firm, dense, bread that is perfect in casseroles and stews; it is also wonderful for soaking up all the great flavors.
It has a shelf life of 4 - 5 days if wrapped in plastic.
How to Make Rosemary, Garlic Bread
- In a medium size bowl, mix together the water, yeast, rosemary, salt and garlic infused oil.
Add a quarter of the flour, mixing well. Now, slowly add the rest of the flour a little at a time.
- Knead the dough for 10 - 15 minutes.
- Put the dough in a bowl, cover with a damp tea and place in a warm area and let rise to double it’s size. This should take about an hour.
- Place the dough on a lightly floured surface. Roll into a large dome shape or turn into rolls; then place the dough on a parchment lined tray and proof in a warm spot for another hour.
- After the dough has finished proofing for a second time, grind some fresh sea salt over the top of the dough and cut a cross into the top of the bread.
- When your dough is just about finished its second proofing, preheat your oven to 230 degrees.
- Place the bread on the bottom shelf and bake the for 25 minutes.
- The bread is ready when you hear a hollow sound if you tap the bottom of the bread. Enjoy