The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rosemary bread

R.cubebaker's picture
R.cubebaker

Rosemary bread

 


     Hello, everyone.  I'm Teketeke's son (Akiko), and this is my first time baking bread. I made rosemary bread.  This took me about 2 1/2 hours. Oops, one of my loaves didn't de-gas much. This recipe was from the Food Network.


 It tasted great, I loved it, but I had to add a lot of water though because the dough was tough.



                                                                                        Ingredients


                                                                          1/4 ounces of active dry yeast (I used 6g of active dry yeast)


                                                                         2 teaspoons of sugar


                                                                          2 tablespoons of extra-virgin olive oil+ some more for brushing and serving


                                                                          2 1/2 cups of all-purpose flour


                                                                          2 tablespoons of dried rosemary


                                                                          1 teaspoon of fine salt


                                                                          1/2 teaspoons of kosher


                                                                          one gram of freshly ground pepper 


 


                                                                                   Method


                                             1.) Stir the yeast, sugar and 1/4 cup of warm water in a large bowl. Let it sit foamy, about 5 minutes.


                                             2.)Add 1 table spoon of olive oil, the flour, 1 ½ tablespoons of rosemary, the fine salt, and ¾ cup warm water, then stir until a dough forms


                                             3.) Put the dough on lightly floured surface and kneed adding water and flour if necessary, until smooth and elastic


                                             4.) Brush a large bowl with olive oil. Add the dough, cover bowl with plastic wrap and let it stand in room temperature until the dough rises 3 times its original height.


                                             5.) Brush 2 baking sheets with olive oil. Add the dough and spilt into 4 equal pieces. Shape each piece like a sphere. Then let the dough rise again until 2 times its size.


                                             6.) Preheat oven to 400 degrees. While waiting brush olive oil on the surface of the dough, then sprinkle with the kosher salt and ½ tablespoons of rosemary. Then bake in the oven for 20 minutes. Transfer the loaves to a rack to cool. Serve olive oil and the pepper.


                                                                    Enjoy!


Best wishes,


Hajime


 


 


 


 

Comments

SylviaH's picture
SylviaH

Especially for a first time baking, and nicely written up too! Looks like you are well on your way to becoming quit the baker!  What a lucky son you are to have such a talented and wonderful baker mom, like Akiko for a guilding influence.


Sylvia 

R.cubebaker's picture
R.cubebaker

Thanks! My mom helped me a lot during the kneeding process. She is the one that encourage me to bake. I like it too! What kind of bread should I make next? Do you have any suggestions?


     Hajime

SylviaH's picture
SylviaH

hmmm, that's half the fun!  I think mom could help you a great deal with that decision.  


Happy Baking,


Sylvia

R.cubebaker's picture
R.cubebaker

I'v made my decision.     


I am going to make coffee bread. Either that or pretzels. I'll never be tired.YAWN!


          Hajime

Daisy_A's picture
Daisy_A

Hi Hajime,


Welcome to TFL! 


The loaves look great - good rise and open crumb and good crust.


You did really well - I can't believe it's your first go! I bet it tasted lovely sprinkled with rosemary.


Daisy_A

R.cubebaker's picture
R.cubebaker

Thanks! It did taste really good. I highly recommend you to try this recipe. Do you have suggestions of what kind of bread I should try next?


   Hajime

Daisy_A's picture
Daisy_A

Hi Hajime,


Thank you for your recommendation. I should like to try bread with rosemary. We have a rosemary bush in the garden. I have used rosemary on focaccia bread but your post shows it works well with rolls also.


For yeasted breads I like to do Larry's cheese bread from time to time. It is a bit of work to grate the cheese but you can get help with that part. I get my husband to help grate the cheese, based on the promise of lovely cheese bread to come.


http://www.thefreshloaf.com/node/21126/christmas-breads


I also like to cook with semolina. That makes nice, soft, nutty-tasting bread. There is a formula on this link.


http://fortheloveofbread.blogspot.com/2009/06/hamelmans-semolina-bread.html


If you like rosemary you could consider focaccia. It tastes really good with rosemary on top and is an easy bread to share around. 


I look forward to seeing which breads you choose to do next.


Wishing you continued happy baking!


With best wishes, Daisy_A

R.cubebaker's picture
R.cubebaker

Great idea!


 I'll have to try that sometime soon beacause I love seedy types of breads.


Thank you for that idea!


   Hajime

RonRay's picture
RonRay


Your first bread looks great. If your baking becomes anything like your mothers, you'll be a great baker, too ;-)


Ron


 

R.cubebaker's picture
R.cubebaker

Thanks you!


My next bread might be coffee bread because i'm always tired. YAAAAAWWWWWWWWNNNNN! What's your next bread going to be?


    Hajime

RonRay's picture
RonRay

Hajime, your coffee bread sounds interesting.


My next bread will be a seed bread.


Version 8 of one I been working on for a while.


Ron

R.cubebaker's picture
R.cubebaker

oh! That sounds interesting! Please tell me the out come. The coffee bread will have to wait though because my mom does not have any instant coffee. :(  I'll have to make pretzels instead.


      Happy baking,


      Hajime


    

CraigFromNewcastle's picture
CraigFromNewcastle (not verified)

They look great :) 


Well done, did they taste nice? 


I've just made some bread with strong white flour and semolina flour, and it's very soft, I think it would be outstanding for buns like the ones you made. 


I made 2 loaves, one was with nothing in it, and the other one was from the same mix but it had olives, sun dried tomatoes, chilli and garlic in it. 


The one with nothing in it, is soft and delicious, I'm not sure about the one with the tomatoes in - the chilli tastes nice though.



Happy Baking! Continued success


Craig

R.cubebaker's picture
R.cubebaker

MMMMMMMMMMM! That sounds delicious, I gotta try it some time. I have to ask you a question. Is it possible to bake a bread inside of another bread? Or other words use another bread as the filling.             


              Hajime


  P.S. The bread tasted awesome!

ehanner's picture
ehanner

Nice looking breads. I suggest you open the spice jars and let your nose be your guide for choosing another savory bread. There are many good aromas that are complemented by bread when in the hands of a baker such as yourself. Welcome. I look forward to seeing your work.


Eric

R.cubebaker's picture
R.cubebaker

Thank you!


I sorta like the scent of cinnamon, but first I want to make coffee bread because i'm am always tired.


 Hajime


 


        

R.cubebaker's picture
R.cubebaker

Deleted

R.cubebaker's picture
R.cubebaker

Deleted

Mebake's picture
Mebake

Like Mother, Like Son..!! Welcome on board, Hajime..


You are off to a great Start... Those Rosemary Loaves look Great.. I suggest you discover the world of Wholegrains.. and start learning about soakers... you'll never look back.. I Promise!


Khalid

R.cubebaker's picture
R.cubebaker

Thank you!


I like my mom's multi-grain bread. I'll work on that after i'm done with coffee bread , cinnamon bread, and pretzels. Thank you for suggesting that to me.


     Thanks again,


     Hajime

RonRay's picture
RonRay


Hajime,


I think I may try your formula.


BTW, I love your rubik's cube icon ;-) I understand you are very good at it.


Thanks... Ron


 

R.cubebaker's picture
R.cubebaker

Thank you!


 Please tell me how the bread turns out if you make it.


 Happy baking,


Hajime

RonRay's picture
RonRay

Okay, Hajime, I certainly will will do that ;-)


Ron


 

R.cubebaker's picture
R.cubebaker

Thank you Ron! Good luck!


Happy baking,


Hajime

RonRay's picture
RonRay

Hajime,


I modified your formula for the Rosemary bread. It came out very well as a No-knead, Apple Yeast Water loaf. I avoid commercial yeast whenever I can.


The full details and photos can be seen on Google Docs at this link:


https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwY2MwOWMzOGEtNzBlNy00ZWYyLWExNWYtOGI1NGFhMGE3NzFh&hl=en


Thanks for the original inspiration ;-)


Ron

R.cubebaker's picture
R.cubebaker

    That loaf looks great! I could imagine eating one right now. I bet that it tasted delicious. Thank you for trying the rosemary bread recipe.


        Hajime

RonRay's picture
RonRay

You are welcome, Hajime-


   The pleasure was mine.


      Ron

ehanner's picture
ehanner

A casual friend of mine who is one of the Worlds best Pizza Bakers was the NY State Rubics cube champ when he was young. He was able to focus and think in several dimensions while whizzing through the multi colored faces on the Cube. Check out his Pizza site here and read what he is doing today with his abilities. His name is Jeff Varasano. He used to post here but I haven't seen him for a while.


ADDED  BY EDIT: Here is a better description of who he was before his quest to be a better pizza man.


Eric

R.cubebaker's picture
R.cubebaker

         It says in the article that Jeff Varsano got the world record when he was 14 year old and solved it in 24 seconds, which is pretty fast. I can solve it in the it in the early thirties. Did you know that now the world record is 6.65 seconds?


          You should contact your friend and see what he is up to now. Can he make different types of bread too?


           BTW thank you for the link.


            Hajime