I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, July 20, 2023

Rosemary, Chive and Garlic Bread

This soft, rustic bread is packed with herbs to give you a very flavourful loaf. Golden roasted garlic gives it this lovely brown colour.

1 1/2 tsps rapid rise yeast
1 cup warm water (110-115°F)
2 tsps sugar
2 tsps salt
3 tbsps olive oil
2 1/2 cups bread flour
2 tsps fresh chopped rosemary
3 tbsps fresh chopped chives
1/4 tsp pepper
1 head roasted garlic (see the easy how-to below)
1 tbsp milk
sea salt to sprinkle

To roast garlic, peel papery outer layer away, cut about 1/4" off top (save the bits for another use) Lightly press down on the bulb to slightly crush. Pour some olive oil over top of cut bulb and wrap in foil. Stand in a muffin tin and roast in a 400°F oven for 30-35 minutes.

Or for microwave "roasted" garlic check out this recipe 🠇

To start the bread, sprinkle yeast on top of the water in a large mixer bowl. Stir in the sugar and salt and cover with a dish towel for 10 minutes until the yeast gets foamy, then add the olive oil.
Add the flour and knead with the dough hook or by hand for 10 minutes. Add rosemary, chives and pepper and knead an additional 5 minutes. Finally, squeeze out the roasted garlic bulbs from their skins and mash. Knead into the dough for 1 minute and form into a ball. Oil a large bowl and coat the dough ball with oil too. Let it sit, covered in plastic wrap and in a draft-free area, for 1-2 hours or until doubled in size.
Gently punch down and shape into a ball again. Place on a greased sheet and with a sharp blade make a cut or two across the top. Cover with an inverted large bowl for another hour or until doubled. 

Bake at 375°F for 25-30 minutes. Remove from oven, brush with a little milk and sprinkle with sea salt if you like. Raise the temp to 425°F and return the bread to the oven for another 3-4 minutes.
Rest 10 minutes before slicing (and devouring!)

Adapted from: chewoutloud.com

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