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Rosemary Dill Bread

Oh, you'll just love this bread! It's savory and chewy, and just a great artisan bread.
The combination of rosemary, dill, and olive oil just dances in your mouth, and will make you think you're in Italy. All you'll need is a warm bowl of Minestrone, and you've got a meal you won't forget. Enjoy!

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Rosemary Dill Bread
4 cups hot water
1 cup buttermilk
1/4 cup safflower oil
1/4 cup honey
2 tsp. sal
4-7 cups hard whole wheat flour
2 Tbsp. Saf yeast
2 Tbsp. dill
2 Tbsp. oregano
1 Tbsp. rosemary
2 Tbsp. garlic, minced
1/4 cup onions, chopped
Combine ingredients in Bosch bowl with dough hook, using only half of the flour, placing flour in last with yeast on top. Begin mixing, adding enough remaning flour until dough cleans sides of bowl. It may not require all of the flour. Knead 6 minutes or until gluten has developed. Remove from bowl and divide into laves. Form loaves for pans or free standing loaves. Let rise to double. Bake in preheated 400 degree oven, dropping temperature to 325 after the first 15 minutes. Bake until golden. Yield: 5 loaves.

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