Currently making, on my second rise in the cast iron skillet. What did I do wrong? Sometimes I go 15-hours; sometimes 24+ hours depending on my time. Overall, I would make it again. I look forward to checking it tomorrow morning:) so quick question, what should I expect after I shape it and cover it another two hrs? Let it rise again for an hour, baked it for 40 mins. How is this bread supposed to be baked? Thank you, Mark. I love the texture, and the rosemary flavor is just right. May I use dried Rosemary, and if so, how much? Next time Ill add some more salt and garlic for a little kick! Please keep in mind that you should adjust your water content slightly if you need to activate the yeast (for instance, activate in 1/2 cup of water, but then add the other remaining 1 cup in later, to keep true to the recipe). . In a large bowl, combine the warm water, sugar, and yeast. Add the dough hook to the mixer and a little more flour (if needed), then knead on low for 5 minutes or until a dough ball forms. Or perhaps the whole loaf? Your recipe calls for active rapid rise dry yeast. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.) Their bread here has a sweetness that we in the west or in Europe do not . I made this bread and love it! Im a noobie baker. Nicely hydrated and tastes Yumm with Garlic, pepper and rosemary. This is the ONE! Very easy and very good! I did have to use dried rosemary instead of fresh so that may be the difference. Thanks! I left out the rosemary and garlic. I absolutely love this recipe and just made it for the second time. Just complete step 1 in a large mixing bowl. Thanks again for a wonderful recipe , This bread was amazing! It tasted like high-quality bread you would get at a restaurant. I would highly recommend! Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. Knead on low speed for about 5 minutes. I mixed it as written above (as of today 11/25/19) and I am letting it sit overnight. Do you have anymore like this one? Sorry this didnt turn out! Mix thoroughly with a wooden spoon and then your hands. How big is the skillet you used for this recipe? of salt, yeast mixture and remaining water. Could I make this with whole wheat flour please? To cross check. Being a bread maker (for 25-plus years) of mostly sourdoughs, I did have a friend with Celiacs who was a willing tester of sourdough. It didnt rise as much as I think it should have but I still thought it was wonderfully good. Whisk until combined. Add the warm water to the bowl and mix until all of the flour has been moistened and the rosemary and garlic are evenly distributed throughout the dough. Chungah, I love your website and your recipes. Love hearing about this! Still a win for us!! My son made grilled cheese with this bread and smoked Gouda. It was rising perfectly when I went to bed, but it had fallen when I woke the next morning. Use parchment paper instead. . Dutch Oven Bread Recipe - No Knead (Rosemary Bread) Crusty Roasted Garlic and Rosemary Bread - Life As A Strawberry Its an impossibly wet dough, which will not form into anything other than the shape of the skillet. Yummmmm. Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. I tried this recipe using my bread machine. The dough is currently in the second rise after about 20 hours for the first rise. Mix to combine. The site is broken you can't actually see the ingredients or instructions! Rustic Rosemary Garlic Bread | Chew Out Loud Give it a try! Baked it about 30 minutes. The Best Rosemary Focaccia Bread Recipe - Food.com 1- is was super easy and 2 it was delicious. This could not have come out any more perfect!!! In fact, I ended up pouring mine into e skillet. thanks! Am I destined to have a failed 1st time bread making experience? PS I am in Mumbai, India! So often, I feel like eating dried rosemary is like eating pine needles! To roast the garlic, heat the oven to 425 degrees. After baking, if it is hard; let it cool and put in a zip-lock. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good. I made the bread for the frist time and I did so well with the instructions. With a serrated knife, cut 2 to 3 slashes into the top. It was my first time making any sort of bread and now I want to try more variations! And best of all, it is just the ultimate cozy carbohydrate comfort food. Your email address will not be published. Unfortunately, without further recipe testing, I cannot say with certainty how this can be fixed. I proofed the initial wet mix in the fridge for around 20-22 hours (never did develop much in the way of bubbles or rise much). Ill try again and lower the temp from 450 to 400. It loses its potency over time and the ability to make dough rise. Should it be dry and stringy or a wet loose ball? Brush two jelly roll pans with olive oil. I have made it following the recipe and have also made it as Caraway Onion No Knead Bread. You can add more flour or decrease your water. 40 Fresh Rosemary Recipes. Freeze for 2-3 months. 4) Add the balsamic vinegar and continue to mash the ingredients together. Thanks! Add 1-3/4 cups warm water and 1/2 cup of the olive oil. I guess Ill find out! So I put it in the pantry . So, if you dont eat corn, no worries; the cornmeal only sticks to the bottom of the loaf and you can easily brush it off before eating. Mine didnt rise much once I had transferred it to the skillet, but that wasnt a problem, and next time I would go heavier on the seasonings. You said you put the doughball into the skillet and let it rise. I am a big rosemary fan so I added a tablespoon and a half and more garlic. Knead in a stand mixer (I have and LOVE this o n e) or by hand for 10 minutes. But I cant figure out I live in New Orleans should I have set aside less time , proofed for only an hour ?? Hi Yvonne, If flour is in the bottom of the bowl, add additional water, one tablespoon at a time, until all the flour has been mixed into the dough. The names are all so similar. Punch down dough and divide in half. Hi, has anyone had success using a 12 iron skillet? Delicious!! SOS!!!!!!!!! lol. I ate the hole bread with my mother in less than 2 hour. When I went As always, please use your best judgment when making substitutions and modifications. What a great idea! Id like to know how it worked out for you! Someone please tell me. Raised 14 hrs. A good base recipe. Thanks, One of my favorite bread recipes and you dont need any special equipment to make it! I have the same issue. Thank you for this recipe it will definitely be a staple in the years to come. Dough was very sticky & a bit hard to work with but the crust, texture, and flavor were wonderful! Or is the dough now inside a baking dish and the towel is on top of that? When ready, place the bread on a cooling rack. Let stand for 5 minutes, until foamy. Question: Mix on low speed until the dough comes together into a sticky mass. Any chance you have photos of what step two, three and 5 look like? I let mine rest about 20 hours, and it turned out perfect. Slowly incorporate the dry into the wet. olive oil. Paul, I thought the same. I took care of when adding water to the ingredients, based on the comments I read. Combine the flour and yeast together. Preheat oven to 400 F. Bake the loaves for 10 minutes. According to what I read fast-acting yeast is typically done Rising it in a few hours. What a mess! Add the olives, flours, rosemary, and salt. Active Dry Perfect Rise Yeast and Instant Yeast Quick-Rise. Sprinkle with parmesan cheese, cover, and allow it to rise again until its doubled in size. Delicious! Guess I lost a lot on this one including the pan. Ill try that next time. No-Knead Bread Recipe - Flour On My Face First of all, the dough was not at all wet after I mixed it, as stated in the directions. So sorry to hear this didnt work out for you, Lisa. Yes, the dough is about as sticky as you can get (thats the fun, right? In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together. For those having a problem, Im curious as to the type of yeast and flour they are using. I used fresh rosemary also and it was great. I would kick up the rosemary a notch next time by adding some Young Living Rosemary Essential Oil. I noticed you posted this a few years ago and was wondering if youve had a chance to make any more bread? In first rising stage, I dont get many bubbles on top of dough but when I turn it over to shape it before the 2nd rising there are tons of little bubbles on the bottom. Unfortunately, more yeast doesnt do the trick. Im not going to leave a star review because I just wanted to leave a comment. Your combination of garlic and rosemary is delicious. It turned out perfect, I just think it needs more salt and rosemary so next time Im going to rub some kosher salt to the outside right before baking. Thank you for helping me achieve my goal of finding a bread recipe that I can make and love!!!!!!! Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. We love this type of bread toasted it really brings out the rosemary flavor! Let stand, uncovered, for about 1 hour or until dough has doubled. How do I make this with regular yeast? It didnt rise as much as the photo above nor was it as airy as is shown. Which do you suggest? I wanted to leave zero stars. I just bought it! Stir to combine. Thanks for this great recipe. I still did the 24 hour first proof, it deflated a little when I looked this morning.is that ok? Before I make this the recipe states to place dough into prepared pan. SOOOOOOO then I see this recipe and the light bulb went off! With the 2 tablespoons of olive oil grease two 95 loaf pans OR 2 deep dish pie plates, set aside. Google for the amount of time. Will be making it again, but I think Ill try making it into a different shape cause it does come out kind of flat. When the dough is almost fully risen, preheat the oven to 425F. This looks amazing. Well, it was less of a fail, it seemed to rise after the initial 24 hours . Did you do an egg wash or oil before baking ? What a great idea! And while it has risen a bit overnight, I just went to shape it into a ball, and it spilled out everywhere. I didnt have any issues with the dough being too watery- just added a bit of flour to it when I took it out of the bowl. Hey this recipe looked so awesome and I tried it to the T, but I dont know why my bread spread a lot while baking and it became too chewy too. Once rolls are done baking, take the baking tray out of the oven. Take a bite of this classic homemade Rosemary Bread and you won't regret it! Beautifully crusty on the outside ( just how I like it) soft and spongy inside. Ill be making this recipe for years! That is always wonderful to hear success stories. Divide the dough in half and roll each portion into a rectangle, and place in the pans. My husband and son LOVED it as much as I did It was fluffy with air pockets and the crust perfection! I make this bread all the time because of its flavor and it is SO easy to make. I increased the yeast by half. And all the better with some seriously tasty food to bring us all together. It spread out into a thin sloppy mess in the skillet! I agree its a sticky mess when transferring to skillet but did my best and it turned out fine. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. Measure the flour accurately, do not heap, tap or otherwise compress the flour when measuring it. Its always been a fear of mine. Wihat can I use instead? All Rights Reserved. Is the rosemary we see in the picture a garnish added after baking? 75 Easy Quick Bread Recipes [No Yeast Needed!] | Taste of Home I just wanted to ask how should one work with dough in tropical countries like India? Not sure what happened, but had to throw away. Was able to put on counter and form into a round ball, but it did not rise anymore in the pan as directs suggest. If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Served warm from the oven with butteryummmmm. Required fields are marked *. Photographer: Linda Pugliese Prop Stylist: Claire Spollen, Food Stylist: Torie Cox. Dust the top with flour and slash the top. . Thats the way that its supposed to be! After keeping the dough in the room temperature for 24 hours, after you transfer it to skillet and it will still raise to an additional double size within the next 2 hours? Thanks for sharing with us at Merry Monday. I had to add some extra water and flour but that could have been my measuring. Rosemary Parmesan Bread A simple yeast bread studded with fresh rosemary and topped with plenty of Parmesan! Or do I NEED to buy rapid rise yeast and make the recipe as-is? ), but mixing it all by hand really is the way to do it. That was an emoticon 24 hrs. Packed with flavor from olive oil and rosemary. Looks delicious . I am not a frequent baker, but this is a very easy-to-follow recipe that anyone can follow. 08 of 21. Bake for 30 minutes. Place a sheet of parchment paper on a baking sheet. I followed the recipe to the letter. When these came out of the oven, I tried one and ended up eating 3! 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