16 Sep 2014

Rosemary & Garlic Bread

The other day I had a craving for crusty homemade bread. I wanted to fill my home with the glorious smell, and my belly with what should be a forbidden food [well for me anyway]  My first attempt many years ago was not what you would call a success, my loaf more resembled a blackened rock that would most likely break your foot if you dropped it !

Since then I have manged to work on and improve my bread making skills.

Easy, rustic and delicious. These freshly baked baguettes are the perfect accompaniment to a comforting homemade meal.

Rosemary & Garlic Bread

2 cups warm water
1/4 cup olive oil
2 1/2 tsp of dry yeast
5 cups flour
8 cloves garlic roughly chopped
1/3 cup rosemary chopped
4 tsp sea salt
flour for dusting
garlic salt

Sprinkle the yeast onto the surface of the warm water and let stand for 3 min. Whisk in the oil.

Combine the flour, chopped garlic, rosemary and salt into a large bowl. Add the yeast mixture and stir. On a lightly floured surface, turn out the dough and knead for 10 min until smooth and still lightly sticky.
Place dough into an oiled bowl and cover with plastic wrap for 2 hours or until dough has doubled in size.

Place dough onto a lightly floured surface and press gently to deflate. Roll dough into a square and form into your desired loaf shape or into baguettes.
Place loaf/loaves onto a baking sheet and dust with flour. Cover with a tea towel and let rise again till doubled in size.

Cut 3 slits into the top of the dough and sprinkle with the garlic salt. In an oven preheated to 250 deg bake the bread for about 20 min.
Lower the oven temp to 180 deg and bake for another 20 - 30 min or until bread is lovely and golden.

Happy baking and enjoy :)

Linking up with the lovely Jess for another week of IBOT


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