Post by capney on Dec 15, 2009 13:19:41 GMT
Roberts Rosemary and cheese bread
This is the recipe and method for one of my favorite breads.
Mixed in the bread machine and then cooked in the oven.
Or if you prefer use the old fashion way of mixing and kneading, which some folk will say is still the best.
I use my bread machine on the pizza dough cycle which I think takes about 1Hr 50Mins to produce the basic mix I use for four breads.
I do believe the longer this part of the process takes the better.
This is for a 1Kg basic mix which you can quarter later, add more stuff and make 4 nice size small breads. Two with Rosemary and cheese added and the other two the basic mix.
You will need for a 1Kg mix:
350ml of warm water.
2 tablespoons olive oil
2 teaspoons of salt
1 tablespoon sugar (I use golden granulated)
3 and one quarter cups of strong white bread flour
1 cup of summer seed flour (or whatever your favourite grainy flour is)
1 sachet of dried quick yeast.
Tepid water in machine first followed by everything else and finish with the yeast.
Hit the go button
I usually watch the mix at this time as it usually needs a little more water to produce a dough that is just wet to the touch and does not stick to the side of the pan. We are looking for quite a thick mix so we don't see it spreading across the baking tray later. I have found a thick mix is also best for the rosemary and cheese as I am now using chopped rosemary that has been preserved in olive oil which adds extra oil to the mix
Once the programme has finished and dough is knocked back, onto a flowered board it goes.
Then divide into two equal portions.
Do not use a knife, but use your thumb and pointing finger like a guillotine to severe the dough.
I then put half the dough into a large bowl and add grated cheese of your choice and as much dried rosemary as you fancy.
Mix this mixture (not to much) and again separate into two parts and form into large roll shape.
Sprinkle a little cheese on top and pop onto baking tray.
With the other half that's left I divide into two as above and place on the tray with the rosemary and cheese breads.
We now have two small cheese/rosemary breads and two seeded plain almost ready for the oven.
We now need to raise the bread again :
I set my oven to 60/65C and raise bread for 30 mins. (or, until you think it has rising enough) I have found with a fan oven if you leave the bread uncovered while in the oven with the fan on all the time it tends to dry the crust a tad which will produce a more crusty crust. I prefer to turn the oven off once to temperature and turn it on again just to get it to temp when the control asks for heat.
Once nicely to size and handling it carefully, take it out the oven and if possible keep it warm while oven now gets to 180C
Crank up the oven to about 180C and pop it back in for about 35 to 40 mins or until you are happy.
Its better to go slightly overcooked for nice crust. Onw way to check is to tap the bottom of the loaf..if it sounds hollow then its usually done. I also think that better cooked bread is less likely to give you the burbs!
I also turn the baking tray 180 part way through the cooking for a more even bake, and sometimes I have even flipped the bread on its back during the last few minutes.
Next job is to get the coffee pot on while enjoying that wonderful baking bread smell and when the bread is cooked and cooled enough to slightly melt the butter....enjoy.
Now.. on Sunday for breakfast fry your bacon as usual and then cut a couple slices of the rosemary and cheese bread and lightly toast in the pan with the bacon flavoured oil. (Do not saturate the bread with oil)
Place your fried egg on top and I can guarantee you will thank me when you take your first bite..
enjoy
Robert
PRINTABLE RECIPE (PAGE 1): www.freewebs.com/dagsstudio3/rosemary%20&%20cheese%20bread%20pdf.pdf
PRINTABLE RECIPE (PAGE 2): www.freewebs.com/dagsstudio3/cheese%20bread%20page%202.pdf
This is the recipe and method for one of my favorite breads.
Mixed in the bread machine and then cooked in the oven.
Or if you prefer use the old fashion way of mixing and kneading, which some folk will say is still the best.
I use my bread machine on the pizza dough cycle which I think takes about 1Hr 50Mins to produce the basic mix I use for four breads.
I do believe the longer this part of the process takes the better.
This is for a 1Kg basic mix which you can quarter later, add more stuff and make 4 nice size small breads. Two with Rosemary and cheese added and the other two the basic mix.
You will need for a 1Kg mix:
350ml of warm water.
2 tablespoons olive oil
2 teaspoons of salt
1 tablespoon sugar (I use golden granulated)
3 and one quarter cups of strong white bread flour
1 cup of summer seed flour (or whatever your favourite grainy flour is)
1 sachet of dried quick yeast.
Tepid water in machine first followed by everything else and finish with the yeast.
Hit the go button
I usually watch the mix at this time as it usually needs a little more water to produce a dough that is just wet to the touch and does not stick to the side of the pan. We are looking for quite a thick mix so we don't see it spreading across the baking tray later. I have found a thick mix is also best for the rosemary and cheese as I am now using chopped rosemary that has been preserved in olive oil which adds extra oil to the mix
Once the programme has finished and dough is knocked back, onto a flowered board it goes.
Then divide into two equal portions.
Do not use a knife, but use your thumb and pointing finger like a guillotine to severe the dough.
I then put half the dough into a large bowl and add grated cheese of your choice and as much dried rosemary as you fancy.
Mix this mixture (not to much) and again separate into two parts and form into large roll shape.
Sprinkle a little cheese on top and pop onto baking tray.
With the other half that's left I divide into two as above and place on the tray with the rosemary and cheese breads.
We now have two small cheese/rosemary breads and two seeded plain almost ready for the oven.
We now need to raise the bread again :
I set my oven to 60/65C and raise bread for 30 mins. (or, until you think it has rising enough) I have found with a fan oven if you leave the bread uncovered while in the oven with the fan on all the time it tends to dry the crust a tad which will produce a more crusty crust. I prefer to turn the oven off once to temperature and turn it on again just to get it to temp when the control asks for heat.
Once nicely to size and handling it carefully, take it out the oven and if possible keep it warm while oven now gets to 180C
Crank up the oven to about 180C and pop it back in for about 35 to 40 mins or until you are happy.
Its better to go slightly overcooked for nice crust. Onw way to check is to tap the bottom of the loaf..if it sounds hollow then its usually done. I also think that better cooked bread is less likely to give you the burbs!
I also turn the baking tray 180 part way through the cooking for a more even bake, and sometimes I have even flipped the bread on its back during the last few minutes.
Next job is to get the coffee pot on while enjoying that wonderful baking bread smell and when the bread is cooked and cooled enough to slightly melt the butter....enjoy.
Now.. on Sunday for breakfast fry your bacon as usual and then cut a couple slices of the rosemary and cheese bread and lightly toast in the pan with the bacon flavoured oil. (Do not saturate the bread with oil)
Place your fried egg on top and I can guarantee you will thank me when you take your first bite..
enjoy
Robert
PRINTABLE RECIPE (PAGE 1): www.freewebs.com/dagsstudio3/rosemary%20&%20cheese%20bread%20pdf.pdf
PRINTABLE RECIPE (PAGE 2): www.freewebs.com/dagsstudio3/cheese%20bread%20page%202.pdf