ARTISAN SEMOLINA AND ROSEMARY BREAD
Semolina is a type of flour that is used in this traditional Italian bread. Combined with rosemary leaves and olive oil, it makes a great side for any Italian-inspired dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h40m
Yield 12
Number Of Ingredients 12
Steps:
- In large bowl, mix 2 cups of the all-purpose flour, the sugar, table salt and yeast. Stir in warm water and 1 tablespoon olive oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
- Stir in semolina flour and 1 tablespoon rosemary. Stir in additional all-purpose flour, 1 tablespoon at a time, until dough leaves side of bowl, flour is incorporated and dough in not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
- Line cookie sheet with cooking parchment paper. Sprinkle parchment with cornmeal. Place dough on lightly floured surface; turn dough to lightly coat with flour. With floured hands, shape dough into 6x4-inch oval by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size.
- Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 400°F. Brush dough with 2 teaspoons olive oil; sprinkle with 1 tablespoon rosemary and sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
- Bake 20 to 25 minutes or until golden brown. Cool on cooling rack, about 1 hour.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g
ROSEMARY ARTISAN BREAD
This bread is a combination of two recipes. One from Williams-Sonoma (which took around 8 hours to rise and didn't turn out so well for me) and an Italian herb bread from s'kat. I like how this version turned out very light and airy and aromatic. I used rosemary from my garden and think the lemon really brings out the flavors. * I threw all of the ingredients in my KitchenAid mixer, gradually adding the flour last. * I let my oven warm at 400 deg. for 1 minute then turned it off and put my covered bread in to rise. This really does the trick!
Provided by healthy mamma
Categories Yeast Breads
Time 1h30m
Yield 1-2 loaves
Number Of Ingredients 11
Steps:
- Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
- Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
- Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
- Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
- Allow to rise for 1/2 hour again, until doubled in a warm place.
- Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
- Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.
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