Bread On Tuesday ~ Week 5 {Rosemary Bread}

Through some sort of odd tag team collaboration, Kati and I have put together a Bread On Tuesday post!  Her bread.  Her photo.  My...oh, I don't know...at least I'm writing this up! Working on both computers: Henry Desktop who did not have coffee spilled on him, but is old and slow, and Henrietta Laptop who is still doing wacky things.  For example, Henrietta's space bar launches you to some unknown place that she has kept hidden before. Her backspace key doesn't backspace, but goes to another window.  Yeah.  It's fun.  But she is better than she was yesterday when we had no keyboard function at all, so we are holding off on a doctor's visit (and accompanying fee) until we've given her ample time to dry out.  Hoping...

On to this week's wonderful bread...

Kati has been making this luscious rosemary bread for several years now, long enough for people to request it when she's baking for a dinner or party.

Want to make friends and influence people?  Forget Carnegie...just learn to make this bread and give some away!

(Makes 2 loaves) Ingredients: 4 cups of bread flour 1 packet of quick rise yeast 1 1/2 cups of water (120°F) 2 tablespoons coarsely chopped fresh rosemary 2 tsp salt extra-virgin olive oil coarse sea salt for sprinkling (optional) Directions: Combine flour, water, rosemary, salt, and yeast in your mixer fitted with dough hook. Mix on low speed for three minutes. Increase speed to medium and knead for four minutes. The dough should be slightly stiff, smooth, and elastic. Transfer the dough to a lightly olive oiled bowl, turn to coat, cover with a damp towel, and let rise in a warm place until nearly doubled in size, about 20 minutes. Fold the dough over on itself, pressing gently to release the gas. Let the dough rise a second time, about 20 minutes more. Divide the dough into two equal pieces and round into smooth balls, pulling the outer layer taut and pinching the excess dough together at the base of the balls. Place seam sides down on a lightly floured work surface, cover, and let rest until relaxed, fifteen minutes. Prepare two loaf pans by spraying the with cooking spray. Put your hands under each dough round and stretch and pull gently to fit the pans. Brush or mist the surface of the dough lightly with water. Let the dough rise for a third time in a warm place, covered, until the dough springs back slowly to the tough but does not collapse, fifteen minutes. Preheat the oven the 425°F. If you want, you can score the dough right down the center. Brush or mist dough with water once more. Bake until the loaves have a golden brown crust and sounds hollow when thumped on the bottom, twenty to twenty-five minutes. Let cool completely on wire racks. Brush or drizzle the top with olive oil and sprinkle with sea salt if desired. ~ ~ ~ MY NOTES: Please DO sprinkle with the salt in Step 7 (unless your diet prohibits it, of course).  We use coarse kosher salt instead of sea salt, but the salt really gives that outer crust the right touch.

And they [the disciples] said to Him, 

“We have here only five loaves and two fish.”

He said, “Bring them here to Me.”  

Then He commanded the multitudes to sit down on the grass. 

And He took the five loaves and the two fish, and looking up to heaven, 

He blessed and broke and gave the loaves to the disciples; and the disciples gave to the multitudes. 

So they all ate and were filled, and they took up twelve baskets full of the fragments that remained. Now those who had eaten were about five thousand men, besides women and children.

Matthew 14: 17-21