Apparently I’m craving carbs at the moment, so yesterday I decided to try out another bread recipe – and this time it’s something really unhealthy.
Regarding kitchen matters I don’t seem to have the right touch at the moment though. A couple of weeks ago I broke my ceramic glass cooktop (and I still haven’t found a fitting substitute yet), next I overheated the electric grain mill, which didn’t only kill the mill, but also caused a short-circuit, and yesterday, while kneading the dough, one of the dough hooks broke. When did something like that ever happen?
The good thing about it though is, that kneading the dough manually made the bread turn out really soft and delicious.
Also, I didn’t want to go for the usual loaf, so I formed a kind of wreath, which also turned out to have been the right decision, this way there was much more soft, yummy crust.
- 500g white flour
- 7g dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- ca. 300ml lukewarm water
- 25g olive oil
- 2 tablespoons rosemary
- cut/chip/pound rosemary
- heat oil in a pan and roast rosemary for a couple of minutes (or, if you don’t have a working stove, just put oil and rosemary in a mug and heat carefully in the microwave oven)
- strain oil through a fine mesh sieve
- mix flour, salt, sugar and yeast
- add oil (it shouldn’t be too hot anymore) and water
- knead until you have a smooth dough
- let dough rest in a warm place for an hour
- add rosemary and knead dough thoroughly again
- put dough on a baking sheet or on a greased tray and form a wreath
- let rest for another 20 minutes
- preheat oven to 180°C/350°F
- brush bread wreath with olive oil and put it in the oven
- bake for ca. 20 minutes, until top turns slightly brown
- if you like, brush again with olive oil when bread is done
- tastes best when eaten warm