Thursday, May 28, 2009
Don't they just look like little soliders all lined up for their marching orders? Into the oven with you! :)
I have a new Bread Book I'm trying out with a fresh batch of yeast. It's amazing what good yeast will yeild vs year old-sitting-in-your-cubbard-forever yeast.
This recipe is really easy to make and the individual rounds can be frozen and saved for a later date. I've done some twists that worked out really great too. Just make sure they have enough time to rise if they are frozen!
3 - 3 1/2 c flour
2 tbsp sugar
1 1/2 tsp salt
1.25 oz yeast (1 pkg)
1/4 c warm water
1 c milk
2 tbsp extra virgin olive oil
2 tbsp Parmesan
1/3 c melted butter
1/2 tsp rosemary
1/2 tsp thyme
Lightly grease a large bread pan or deep round casserole dish. In a large bowl combine sugar, warm water, and yeast till frothy. Add in 1 c flour and salt. In a small bowl mix milk, oil, cheese, and egg together. Add to yeast / flour mixture.
With mixer or by hand beat on a low speed, 3 min. With wooden spoon stir in remaining flour to make a soft dough. Knead dough on a lightly floured surface until smooth. Cover and let rise in warm place, free from draft, until dough has doubled.
Punch down dough and break off golf ball sized rounds of dough and dip in melted butter mixed with herbs. Place in prepared dish forming layers.
Cover and let rise again until bubbles have risen to almost the top of the dish, about 30 - 45 minutes.
Preheat oven to 400F. Bake 25-30 minutes or until tapping the top sounds hollow. Let cool, serve warm.