OLIVE OIL AND ROSEMARY LOAF
Fat, such as olive oil and butter, help lock in flavors you add to them (like the rosemary included in this savory quick bread recipe).
Provided by BHG Test Kitchen
Time 3h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat a 9×5-inch loaf pan with nonstick cooking spray.
- In a bowl combine flour, baking powder, rosemary, sugar, and salt.
- In a bowl whisk together milk, eggs, olive oil, and garlic. Add flour mixture to egg mixture. Stir to combine. (Dough will be wet.) Using a spatula dusted with flour, transfer dough to prepared pan. Press rosemary sprigs on top; sprinkle with sea salt flakes. Bake 40 to 45 minutes or until golden and a toothpick inserted near center comes out clean. Let cool 10 minutes. Remove from pan; cool.
Nutrition Facts : Calories 114 kcal, Carbohydrate 15 g, Cholesterol 24 mg, Protein 3 g, SaturatedFat 1 g, Sodium 296 mg, Sugar 2 g, Fat 4 g, UnsaturatedFat 4 g
ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
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 BREAD
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
- Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
- Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
- Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
- Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
- Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 3 g, Protein 5 g, Sodium 291 g
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MINI ROSEMARY OLIVE OIL BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 2 hrs 5 minsCategory BreadCalories 414 per serving
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add the yeast, sugar and warm water. Stir and let stand until foamy, about 5 minutes.
- Add the olive oil and water and stir to combine. Add the flour, 1 1/2 Tbsp. rosemary and the salt. Mix on low speed with kneading hook or with a wooden spoon until a soft dough forms that is not too stiff or sticky (you may need to add a bit more flour. I added about 1/4 cup more. Add 1 Tbsp. at a time until dough reaches desired consistency).
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until doubled, about 60-90 minutes.
ROSEMARY OLIVE OIL BREAD RECIPE | KING ARTHUR BAKING
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4.6/5 (14)Calories 164 per servingTotal Time 5 hrs
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine the flour, yeast, and salt in a food processor.
- Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch., Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth.
- Place in a bowl, cover, and let rise until doubled, about 2 hours., When the dough has risen, deflate it and shape it into a round ball (boule).
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