These last few weeks have been crazy at Olive and Artisan. My hired employee who is in charge of SEO, technology, and doing the dishes has been hard at work. I’m so lucky I get to pay him in Monopoly™ money and snuggle bucks. Daniel has been converting all of my recipes to a new printable format! It now includes cooking time, servings, and is generally nifty. So check it out! He has been doing a crazy amount of behind the scene stuff that, to be honest, I don’t really understand.
One thing I do understand is that I’ve lost some of my e-mail followers in the switch! He is working to get this resolved but you might just want to sign up again if you haven’t been getting e-mail notifications. (Grandma, this shouldn’t apply to you, no need to call up Aunt Daisy quite yet.)
, I have so much time on my hands. I’ll probably just end up buying another culinary textbook and calling it good. I fight to live in the grey but mostly it’s all or nothing. These are the thoughts that cross my mind when I am getting ready to say goodbye to my 20’s. Because,
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BUT, in honor of Daniel’s hard work as I’ve been out day dreaming, I made him a special dessert. Rosemary Lemon Bread!!! Normally Daniel would be happy with a package of double stuffed Oreos and a gallon of milk so I’ll be honest, I didn’t think he would like it. He ended up with two servings. The second of which he saved in sacrifice of his own body when he was snippered by the computer cord on his way back to the couch. So don’t let the rosemary fool you, it will please any palate. (Daniel is expected to make a full recovery, my computer cord however…)
Whisk together flour, salt, baking powder together in a bowl. In a separate bowl mix eggs, sugar, zest of the whole lemon, rosemary, and olive oil until combined. Add the dry ingredients and the milk, and stir until just combined. Pour batter into the bread pan.
Thinly slice the lemon, remove seeds, and place on top of the batter. Sprinkle the last tablespoon of sugar evenly on top of the lemons.
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Place loaf pan in the oven and bake for 70 minutes or until a toothpick comes out clean in the center. After cooling, dust lightly with powdered sugar. Cut and serve with a sharp serrated knife.This no-knead Meyer Lemon Rosemary Bread is baked in a Dutch oven and is a delicious, rustic loaf that is perfect for beginner bread makers. It will make your home smell absolutely incredible as it's baking!
My friends, if you want a way to make a golden, round bakery-style boule in your own kitchen, look no further. This recipe is
As many of you may know, cast iron does an excellent job of conducting heat, so the sides of a cast iron pot get screaming hot all the way up. This results in a round bread loaf that's golden-crisp all over but soft and tender on the inside. The steam created by baking the bread in the pot with the lid on also helps create that shiny, perfectly crisp crust.
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Another unique thing about this recipe is a long fermentation time. This recipe only uses ¼ teaspoon of yeast, a fraction of the amount in most homemade bread recipes. That tiny amount of yeast gets a LONG time - 12-18 hours - to do it's job fermenting and leavening the dough. The final product is a bread with a delicious tangy flavor.
I adapted the recipe for this Meyer Lemon Rosemary Bread fromWilliams Sonomaand am proud to say it tastes VERY similar to the loaf I love from my favorite bakery: Village Baking Co in Dallas, TX.
The cheery notes of lemon and robust smell of rosemary flecked throughout the dough produces a glorious and intoxicating scent that will permeate your kitchen as the dough rises and bakes. And once you've finished your bread masterpiece, you will be overwhelmed with a sense of pride and accomplishment that
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Tip: if you have trouble with bread sticking in your Dutch oven, spray a bit of cooking spray in the bottom of the pot and then sprinkle a bit of cornmeal before placing the bread loaf inside. The cooking spray may smoke a bit in the hot pot.
Cooling - large crusty loaves like this Meyer Lemon Rosemary Bread need to cool for 1 ½ to 2 hours before slicing. The residual heat inside the loaf actually keeps cooking the center of the bread once it is out of the oven. Slicing prematurely can result in a mushy interior crumb and destroy the crust before it has time to set.
Storing - this bread will keep at room temperature for up to 3 days. The best way to store it is in a bread box, a linen bread bag, or in a plastic zip-top bag. The plastic will create a bit of moisture which can soften the crust, but the texture can be restored with toasting. Avoid refrigerating this bread, as it can actually speed up the staling process.
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Freezing - if you can't enjoy your bread within 3 days, place completely cooled bread in a freezer zip-top bag. Press out as much air as you can, then freeze for up to 3 months.
I like to pre-slice my bread for toasting before I freeze it and sometimes cut the whole loaf into portions to avoid thawing and refreezing.
To thaw frozen bread, place a portion in the refrigerator overnight or microwave a portion at 40 percent power for 30-60 seconds before toasting it.
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Dutch oven - the best size Dutch oven to bake bread in is a 5-quart, which is what I use. A 2 ¾-quart may also be used for small loaves. The lid is necessary to create steam and yield a shiny, crusty loaf.
Cotton tea towel - this is what I use to let the bread rise a second time. It makes it easy to transfer the bread to the hot Dutch oven and does not stick to the loaf. Avoid using terry cloth towels, as they often stick to the dough.
If you want to try more no-knead Dutch oven breads, be sure to check out my Dutch Oven Rosemary Raisin Bread and this Chocolate Rye Boule with Cherries and Walnuts.
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This no-knead Meyer Lemon Rosemary Bread is baked in a Dutch oven and is a delicious, rustic loaf that is perfect for beginner bread makers.
Serving: 1 slice | Calories: 137 kcal | Carbohydrates: 28.8 g | Protein: 3.9 g | Fat: 0.4 g | Saturated Fat: 0.1 g | Sodium: 350 mg | Potassium: 42 mg | Fiber: 1.1 g | Sugar: 0.1 g | Calcium: 9 mg | Iron: 2 mg
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