Rosemary Rye Bread Food

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

ROSEMARY RYE BREAD

Steps:

• Lightly spray a baking sheet with the olive oil spray. Set aside.
• In a large bowl, stir together 1 1/4 cups all-purpose flour and the rye flour, gluten flour, rosemary, caraway seeds, oil, yeast, and salt.
• Add the water, stirring for about 30 seconds.
• Gradually add some of the remaining 1 cup all-purpose flour, beating with a spoon after each addition, until the dough starts to pull away from the side of the bowl. Add more flour if necessary to make the dough stiff enough to handle.
• Lightly flour a flat surface. Turn out the dough. Knead for 6 to 7 minutes, gradually adding enough of the remaining flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need the additional flour, or you may need up to 1/2 cup more if the dough is too sticky.) Leave the dough on the work surface. Cover the dough with a slightly damp dish towel. Let rest for 10 minutes.
• Shape the dough into a 9 x 5-inch oval loaf. Put the loaf on the baking sheet and flatten slightly with your hands. Using a serrated knife, cut a few widthwise slashes about 3 inches long and 1/2 inch deep in the top of the loaf. Cover with a dry dish towel and let rise in a warm, draft-free place (about 85°F) for 30 to 45 minutes, or until doubled in bulk. Near the end of the rising cycle, preheat the oven to 375°F.
• Bake for 35 to 40 minutes, or until the bread registers 190°F on an instant-read thermometer or sounds hollow when rapped with your knuckles. Turn out onto a cooling rack and let cool for 15 minutes before slicing.
• Cook's Tip
• To make Rosemary Rye Bread using a bread machine, follow the directions on page 282.
• Nutrition information
• (Per serving)
• Calories: 93
• Total fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 0mg
• Sodium: 74mg
• Carbohydrates: 18g
• Fiber: 2g
• Sugars: 0g
• Protein: 3g
• Calcium: 8mg
• Potassium: 52mg
• Dietary Exchanges
• 1 starch

ROSEMARY ORANGE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange zest and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 15x1-in. rectangle. Starting at a short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes., Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool.