Barefoot by the Sea: Lemon Rosemary Bread, Part 2 (No Machine)

Wednesday, February 19, 2014

Lemon Rosemary Bread, Part 2 (No Machine)

A couple of weeks ago we had a delicious loaf of Lemon Rosemary bread in our machine.  The girls liked it so much that they begged for more!  I decided to whip up another loaf...this time, by hand.  There is something wonderful about making your own bread...by hand!  The girls agreed!

Lemon Rosemary Olive Oil Bread
INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1 Tbsp dried lemon zest
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil
2 cups bread flour+ extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, lemon zest, seasonings, olive oil, and bread flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary and a bit of lemon zest.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.Makes 1 round loaf.

I started out with my very favorite King Arthur Flour!
 
The aroma of baking bread and the satisfaction that we came together and made this together as a family lifted our spirits.  The loaf isn't perfectly shaped but it tasted so wonderful it didn't matter! 
 
There is nothing that warms the soul like a hearty meal and of course, family.

5 comments:

  1. It looks delicious! Unless you are entering a contest, it doesn't matter if it isn't perfectly shaped, especially once you slice it. Thank you for the recipe!

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  2. I think it turned out really pretty! The color is a nice golden brown. As long as it tastes great, that's all that matters anyway! I like making bread by hand. There's just something about kneading and feeling the dough that is so satisfying.

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  3. I agree. The art of making your own bread, by hand, is wonderful! There's something meditative about it. This recipe sounds delicious. Thank you for sharing!

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  4. Mmmmmmm..... If we got the snow day tomorrow that is being predicted, I will make this to warm the house :) (And me!)

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  5. Oh my goodness....this looks PERFECT! No matter how imperfect it is.....I would LOVE to have a slice warm from the oven! Thanks for sharing this recipe, Jess!!

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