I miss my Mom's homemade bread days. Coming home from school, running through the front door, the aroma of fresh baked bread would hit you head on. Nothing else registered in my mind but the thought of a thick slice coated in butter and eagerly shoved into my mouth. Feels like yesterday. Mom did not have a fancy mixer or bread machine either. Wooden spoon, large bowl and muscle.
If I bake bread, you will see the KA mixer or a handy bread machine for the dough mixing part. Not the baking. I like to add fresh herbs to my bread dough before the dough bakes and I like to shape my loaf. There is a LOT to be said about baking bread on a bread stone in the oven. The process is still SUPER easy.
My whole house smelled of freshly minced garlic and rosemary. The next morning, I could still smell fresh baked bread. The texture is light and the flavors are bold and a wonderful crust.
Here is the recipe:
Rosemary~Garlic Focaccia Bread
(adapted from Healthy Cooking)
Ingredients:
3/4 cup warm milk (70° to 80°) ~ I used whole milk but any percentage will work
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 egg, room temperature
2-3/4 cups bread flour
2 tablespoons sugar
2 teaspoons salt, divided
2 teaspoons active dry yeast
4 teaspoons olive oil
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
Directions:
In bread machine pan, place the milk, water, butter, egg, flour, sugar, 1 teaspoon salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Cover and let rest for 10 minutes. Shape into an 11-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in dough.
Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.
No comments:
Post a Comment