Ingredients: |
Ingredients: This is delicious and easy!!
1 Tbsp of dry yeast
1 Tbsp of sugar
1 cup of warm water (105*-115*)
2 1/2 cups of white all purpose flour, divided
1 tsp of salt
2 Tbsp of chopped, fresh, rosemary, divided
1 Tbsp of canola oil or olive oil, your choice
Pam cooking spray
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Directions: |
Directions:Place the yeast, sugar, and warm water in a large bowl and let them proof for about 10 minutes (yeast should expand and become frothy...if it doesn't, then your water was too hot or your yeast is dead, start again)
Mix together 2 cups of flour, and the salt. Add 1 Tbsp of rosemary. Add this to your bowl with the yeast and water
Combine the flour and yeast well and turn out to a floured surface and knead dough for about 10 minutes adding more flour if needed so it won't be sticky
Oil the bowl and place the dough ball in the bowl. Turn the dough so that it gets oiled all over. Cover the bowl with saran wrap
Place the bowl in a warm place for 1 hour or until the dough has doubled in size
Remove dough to a floured work surface and punch it down. Divide the dough in half and let dough rest for 5-10 minutes
Coat a baking stone with Pam. Shape the dough into 2 small rounded, oval loafs
Melt the butter and brush it on top of the loafs. Sprinkle the remaining rosemary on top and press down slightly
Let the loafs rise again until doubled, about 45 minutes (i do this in my cold oven with the light turned on)
Remove the loafs from the oven and preheat the oven to 450*
Lightly sprinkle the loafs with course salt
Bake for 20-25 minutes until lightly brown and hollow when tapped
**You may freeze 1 dough loaf before the 2nd rise (when you want bread, just remove from freezer and allow bread to thaw and rise a second time. Can take 1-2 hours to rise. After rising, bake as usual) or you may freeze the baked loaf. Take bread out of the freezer 1 hour before time to bake to allow to thaw. Bake in a 350* oven for 5-7 minutes |
This recipe for Macaroni Grill Bread is from