Saturday, May 22, 2010

Bravo cantina italiana rosemary bread recipe?

1 (1 tbsp.) pkg. active dry yeast


1 tbsp. sugar


1/2 c. warm (105 to 115 degree) water, divided


1/3 c. instant nonfat dry milk


1/2 tsp. salt


1 tsp. fresh or dried rosemary leaves


2 3/4 c. unbleached all-purpose or bread flour


1/4 c. olive oil


2 eggs


1/2 c. dark raisins (optional)





In measuring cup, sprinkle yeast and 1 tablespoon sugar over 1/4 cup warm water. Stir to dissolve, let stand foamy, about 10 minutes.





Measure dry milk, salt, rosemary and flour into processor bowl. Mix. Add yeast mixture, olive oil and eggs to flour mixture. Process until blended, about 10 seconds. Turn on processor and slowly drizzle just enough water through the feed tube so that dough forms a ball that cleans the side of the bowl. Process until bowl circles about 25 times. Turn off processor and let rest 2 minutes.





Turn on processor and drizzle in a bit more water to soften dough, producing a smooth but not sticky ball. Process dough ball until it circles around 15 times. Shape into a round loaf and place on a parchment-lined baking sheet. Brush with olive oil. Cover loosely with plastic wrap and let stand in a warm area until doubled, about an hour.





Slash top decoratively with an X and bake in oven at 350 degrees until brown, about 30 to 35 minutes. Remove from baking sheet to cool on a rack.

kung fu

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