Wednesday, April 5, 2017

Spring Time, Time for Rosemary Bread




Nothing like the taste of fresh baked bread.  Especially when topped with olive oil and fresh rosemary.  Fresh rosemary is one of my favorite herbs  I grow it all over the yard just to rub up against and smell.  It is one of natures finest herbs.  So versatile and so flavorful.  From chicken to bread, it should be a staple in your garden.  It is easy to grow and easy to use.  It's one of the few that really works well dried also.  I trim mine and dry it.  Stored in an airtight container it's magical.  
This dough is filled with kaniwah, a wonderful grain from South America.  It's related to the quinoa family, only smaller.  It gives the dough a wonderful look and adds to the flavor and texture.  

When I make a bread like this I like to let it rise double, using my fingers I make little wells to hold the oil.  I drizzle olive oil over the dough filing the holes.s  When it bakes the oil draws the essence of the rosemary into the bread.  The oil also added to the amazing texture of the bread.   I top it with fresh or dried rosemary,  both work well.  

The final touch to the bread is to top it with kosher salt.  you can see it on the top.  Table salt does not work the same.  I love the Redmond Kosher salt.  It's texture is perfect and it is a good for you salt.    I love this style of bread and it's my constant go to bread when I need something fast and wonderful.   Everyone likes this bread. And its great cold.






Focaccia
Sour dough kaniwah dough is perfect and can be used for pizza dough.

1 ½ cups hot water
1 cup sour dough starter
3 tablespoons sugar
1 tablespoon salt
3 tablespoons extra virgin olive oil
½ cup whole grain Kaniwah 
2 cups fresh ground spelt
Natural white flour clean flour 
3 tablespoons yeast

Place all ingredients, except the  white flour, in Wondermix bowl.  Add yeast on top.  Turn on Mixer and add the  white flour till it cleans the sides of bowl. Mix for 6 minutes. Take out. Let rise till double.  Punch down, divide into two pieces and roll out.  Place on parchment paper.  Let rise.  Punch finger holes in dough.  Pour olive oil over dough, brush till covered.  Sprinkle with kosher salt and dried or fresh rosemary.  Bake on pizza stone at 500 degrees for 5 to 7 minutes or until golden brown.  Remove and enjoy. 
 

No comments:

Post a Comment