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Rosemary Bread


2 cups milk, lukewarm
1/3 cup sugar (5 1/2 tablespoons)
4 teaspoons active dry yeast (3 teaspoons bread machine yeast)
5 cups flour
1 tablespoon salt
2 tablespoons crushed rosemary
1-2 cloves garlic, crushed
1 egg white


BY ELECTRIC MIXER USING DOUGH HOOK:

Place warm milk in mixer bowl, add sugar and yeast and begin to knead on low speed. Slowly add 2 cups flour and continue to knead while adding salt, rosemary and garlic. Gradually add remaining flour to make a soft dough. Dough should be stiff enough to clean away from sides of bowl.

Knead 5 minutes. Remove dough hook, cover with plastic wrap, which has been sprayed with non-stick spray. Place in warm area and allow to rise until double in bulk.

FINISHING DIRECTIONS: Preheat oven to 350 F. Remove dough from pan and knead out excess air. Divide dough in half (if using bread machine portions – leave in one loaf). Roll each half into an eighteen-inch long rope. Place loaves on greased cookie sheet.

Using sharp knife, cut 1/4 inch deep diagonal slashes along length of loaf. Cover pan with plastic wrap, which has been sprayed with non-stick spray, and allow to rise until almost double in bulk.

Remove plastic wrap. Beat together egg white with 1-tablespoon water and brush tops of loaves. Place in preheated oven and bake for 20-25 minutes. Remove from pan to cool.

* DIRECTIONS FOR AUTOMATIC BREAD MACHINE: Cut ingredients in half (for 1 1/2 pound loaf). Follow manufacturers directions for loading order – or – standard loading order used for most bread machines is to place warm milk and garlic in bread pan, add flour, sugar and salt. Gently level pan, make a small dimple in center of ingredients and add yeast.

Program machine. Allow machine to knead dough. Remove dough from machine and place in clean greased bowl. Cover with plastic wrap, which has been sprayed with non-stick spray, and allow to rise until double in bulk. Follow finishing directions above.

Makes 2 baguette loaves.

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