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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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! Ingredients:
1 tablespoon dry yeast |
2 cups water |
2 tablespoons sugar |
1/4 cup olive oil |
1 tablespoon sea salt |
2 tablespoons fresh rosemary |
2 tablespoons lemon juice |
1 teaspoon instant minced garlic |
1 teaspoon dried onion flakes |
1/2 cup freshly grated pecorino romano cheese |
6 cups all-purpose flour |
Directions:
1. Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
2. Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
3. 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.
4. 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.
5. Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
6. Allow to rise for 1/2 hour again, until doubled in a warm place.
7. Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
8. Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.
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