Wednesday, 25 April 2012

Rosemary Bread

Today is Anzac Day here in Australia, a day when we remember our fallen heroes.  I remember when we went to Church on Anzac Day we were given sprigs of Rosemary to wear on our breast, I wanted to do something to commenorate that so decided to try my first Rosemary Bread.  

I found the following recipe at Group Recipes

  • 3/4 cup water
  • 2 Tablespoons olive oil 
  • 2 cups flour
  • 1 Tablespoon salt
  • 1 1/2 Tablespoons sugar
  • 1 1/2 Tablespoons rosemary
  • 1 Tablespoon yeast
  • additional rosemary to garnish 

Put everything but the Rosemary into the machine, set it to dough and turned it on. Adding the Rosemary only when the machine beeped near the end of the kneading process.   I also added a tablespoon (more or less) of Flaxseed gently crushed with a pestle and mortar, as well as about a handful of quick cooking oats - could add more but may have to up the water.

After the machine had risen the dough I put it on a floured board, gave it a hand knead and patted it out to a 1 inch thick rectangle.   Cut three strips and plaited (took a few goes before it looked right) the strips.  Gently pressed and flattened the plait so it was evenly thick and shaped. 

Brushed with Olive Oil and sprinkled with crushed flaxseed, oats and Poppyseed.  

Baked it on the bottom shelf under a Pork Roast, at 190C for 20 minutes. 

Within moments of coming out of the oven, it was set upon, pulled apart and spread with Olive Oil Spread.  Everyone declared it delicious, even my husband who doesn't like the yeasty flavour in home baked breads.  He also isn't a great herb liker either, he told me I had outdone myself - it neither tasted yeasty or herby. 

This is going to be a staple around here from now on, I've also been asked to make one with cheese just like the pull aparts we sometimes buy.  

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