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Rosemary Garlic Bread




Source of Recipe


LladyRusty - Recipe By: Chef John J. Vyhnanek, Source: Good Cooking


Recipe Introduction







Recipe Link: http://www.goodcooking.com/rosebrd.htm

List of Ingredients




1-1/4 Cups Water (Warm, 110 degrees F)
1 Teaspoon sugar
2 Tablespoons yeast
4-1/2 Cups bread flour (or high gluten flour)
3 Tablespoons olive oil
2 Tablespoons fresh rosemary, chopped
1 Tablespoon fresh garlic, chopped
4 Teaspoons salt
2 Tablespoons cornmeal

Recipe



Pre heat oven to 375 degrees F.

Mix the water, yeast and sugar together with 1/2 cup of the flour and let sit for 10 minutes. Meanwhile heat the olive oil and garlic together over low heat for two minutes to lightly cook the garlic; do not brown. Combine all ingredients and mix until a stiff dough is produced; knead for 6-8 minutes. (If you have a mixer with a dough hook the job will be much easier.)Place the dough in a mixing bowl and cover with plastic wrap; or towel; let rise for 1 hour or until doubled in bulk. Note if you lightly oil the dough before covering with plastic wrap, it will be easier to remove from the bowl without sticking after it has risen. On a floured surface, divide the dough into two equal parts and form into two round loaves by shaping them with your hands. Place on baking pans that have been sprinkled with cornmeal, cover loosely with plastic wrap and let rise for thirty minutes. Gently remove the plastic wrap without pulling on the dough, pierce the dough directly in the center with a sharp knife or use a chop stick or other pointed implement. Push firmly from the top of the dough all the way to the bottom of the pan, quickly remove the knife or implement. Immediately place the dough into the pre-heated oven and bake for 40 minutes, turning the pans around once after twenty minutes. Remove from the oven and let cool slightly on wire racks.

Note you may want to increase or decrease the amount of salt to your own liking. This recipe will work in bread machines although you may need to divide the recipe in half.