Crusty Rosemary Olive Bread
This
amazing Rosemary
Olive Bread Recipe has
a nice crust on the outside and chewy on the inside. Better than any bakery.
Enjoy a few slices with olive oil
This delectable Rosemary Olive
Bread Recipe tastes amazing. Crusty on the outside, chewy on the inside, and
full of flavor. Slice the bread and use it on sandwiches, canapes, or by itself
dipped in olive oil.
Ingredients
·
3 cups Bread Flour
·
1 2/3 cups Water room temperature
·
1/2 teaspoon Instant Yeast
·
1 1/2 teaspoons Salt
·
1/2 cup Kalamata Olives chopped
·
1 tablespoon Fresh Rosemary chopped
Instructions
1. In a
bowl the flour, salt, yeast, and water together. Use a wooden spoon to
stir all the ingredients until combined
2. Add the
rosemary and olives. Mix it in the dough
3. Wrap
plastic wrap on top of the bowl and let it proof for about 12 to 18 hours
4. Preheat
oven to 450 degrees Fahrenheit
5. Place a
dutch oven with lid inside the oven to preheat for 30 minutes
6. Meanwhile,
on a
floured surface, drop the dough and shape into a ball or your desired shape
7. Make 3
shallow slits at the top the bread
8. Cover
the bread with a clean kitchen towel while the dutch oven preheats
9. Carefully,
place the dough inside the preheated dutch oven. Cover with lid
10. Bake
for 30 minutes
11. Remove
the lid and bake for 10-15 minutes more or until browned on top and crusty
12. When
ready, place the bread on a cooling rack
13. Enjoy!
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