Making the same bread over and over again can be quite boring. Thus, with so much herbs around, I experimented and came up with Garlic and Rosemary Bread. If you like rosemary, then this would be a good try for you. The bread is soft, fluffy and fragrant. It tastes fantastic with a spread of salted butter.
Ingredients:
- 220 g warm water
- 10 g sugar
- 3 g yeast
- 30 g chopped garlic
- 30 g olive oil
- 335 g bread flour
- 3 g dried rosemary
- 3 g black pepper powder
- 7 g salt
Method:
- Bloom the yeast by adding warm water, sugar and yeast to a bowl. Stir and leave it for 5-10 minutes.
- Add olive oil and chopped garlic to a saucepan. Let the garlic infuse with the olive oil over very low heat till it is fragrant.
- Add bread flour, dried rosemary, black pepper powder and salt to the bowl of a mixer.
- Add the yeast mixture, infused garlic and olive oil to it.
- Knead the ingredients into a smooth dough. This will take about 20 minutes or slightly more.
- Grease a bowl with oil. (I greased the bowl with olive oil.)
- Remove the dough from the mixing bowl and put it into the greased bowl.
- Cover the bowl with a cling wrap.
- Leave the dough to proof until it doubles in size.
- Once it has doubled in size, remove the dough from the bowl onto a slightly floured table-top.
- Punch down the dough to remove the gas trapped inside.
- Then shape it into a ball and place it into a 7-inch round pan which is lined and greased with olive oil.
- Cover the loaf pan with a wet towel.
- Let the dough double in size.
- Pre-heat oven to 175 degree Celsius.
- Once the dough has doubled in size, sprinkle the top of the dough with dried rosemary.
- Bake it in the oven for about 35 - 40 minutes.
- Remove the pan from the oven.
- Remove the bread immediately from the pan and let it cool down on a metal rack.
- Slice the boule once it has completely cool down.
