How To make Olive& Rosemary Flat Bread
Stephen Ceideburg 1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
-temperature 1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped 4 ts Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
-teaspoon water 1 lg Garlic clove, peeled, cut in
-3 pieces 1/2 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt
Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide). Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside. Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth. Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees F. Discard garlic and brush egg glaze over loaves. Sprinkle tops with remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves. Note: Brown rice flour and corn flour may be found in some health food stores and Rainbow Groceries. PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber, From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.
How To make Olive& Rosemary Flat Bread's Videos
Making bread for the first time | Rosemary flatbread!
I’ve been thinking about making bread for a while, and I finally done it! Flatbread is one of my favourite types of bread, and I’m happy I was able to do this successfully on my first try :)
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#silentvlog #relaxing #breadmaking
How to Make Rosemary Parmesan Bread | Rosemary Bread | Copycat Macaroni Grill Bread
I'll show you how to make this tasty rosemary parmesan bread. Hot & fresh right out of the oven. Goes great with a pasta dish or even a meatloaf sandwich.
Print the recipe here:
RECIPE:
Ingredients
1 packet active dry yeast
2 tsp honey (I use a local organic brand)
1 1/2 cup all purpose flour (I use unbleached organic)
1 1/2 cup bread flour
¼ cup warm water to activate yeast (115 degrees or like bath)
¾ cup - 1 cup warm water for dough mixture
1 tsp salt
3 Tbsp fresh grated Parmesan cheese (plus more for baking)
2 Tbsp fresh chopped Rosemary
3 Tbsp Extra Virgin Olive Oil
2 Tbsp melted butter for brushing top of bread
Instructions:
In small dish combine yeast and honey.
Add ¼ cup warm water and set aside for 5 to 10 minutes to activate yeast.
In stand mixer or bowl combine all purpose flour & bread flour (3 cups total) (You may also use just all purpose flour for this recipe,) salt, 1 Tbsp EVOO, fresh grated (and chopped) Parmesan cheese and chopped Rosemary.
When yeast is bubbly and activated pour in bowl with ingredients.
Add 1/2 cup of the one cup warm water.
Stir on low speed with hook attachment attachment until well blended and mix on low speed until elastic and smooth. About 5 to 7 minutes.
In large ceramic or glass bowl add remaining 2 Tbsp of EVOO and place dough in bowl and coat well with EVOO. Cover with plastic wrap and place a clean towel over and let rise for 1 hour.
After dough has doubled in size, punch it down and divide into two equal parts.
Shape into oval or round loafs by working/pulling dough from top to bottom.
Place each bread on parchment paper. Cover with plastic wrap and let rise another hour.
Preheat oven & baking stone to 400° F during your final rise.
Slice top of dough with vertical slit.
Bake on middle rack at 400°. Place bread on hot stone and bake bread for 10 minutes.
After 10 minutes brush top with melted butter and sprinkle over extra fresh grated Parmesan cheese.
Bake for a remaining 15 to 20 minutes or until golden brown or internal temperature of bread reads 210° F.
Cool slightly before slicing.
Serve warm with your favorite meal or with flavor infused olive oil.
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Items & Utensils Used in this Video:
KitchenAid Stand Mixer:
Baking Stone:
Bread Lame:
Rolling Kitchen Cart:
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Rosemary Olive French Loaf from Cusiinart Bread Maker
Cusinart Bread Maker Rosemary Olive French Loaf
Ingredients for a 2 LB Loaf:
Water (80°F-90°F) 1 ⅔ Cup(s)
Olive Oil 1 Tbsp
Dried Rosemary, crushed 1 Tbsp
Honey 1 Tbsp
Salt 1 ½ Tsp
All Purpose Flour 3 Cup(s)
Whole Wheat Flour 1 ¼ Cup(s)
Active Dry Yeast 2 Tsp
Kalamata Olives, well drained and chopped 1 Cup
Rosemary and Olive Focaccia Bread
Easy Rosemary Garlic and Olive Focaccia Bread baked on a Cast Iron Pan.
Rosemary Olive Oil Quick Bread Recipe | Easy Bread Recipes | The Sweetest Journey
Learn how to make an easy loaf of homemade rosemary olive oil bread from scratch. ????????
Ingredients:
2 Cups Whole Wheat Pastry Flour (240g)
2 Tablespoons Baking Powder (10g)
1/2 Teaspoon Baking Soda (2.5g)
1/4 Teaspoon Salt (1.5g)
2 Tablespoons Sugar (24g)
2 Tablespoons Rosemary, Dried or Fresh (7.2g)
2 Eggs
6 Tablespoons Olive Oil (90ml)
3/4 Cup Buttermilk (180ml)
Directions:
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and rosemary. Set aside. In another bowl, whisk together the eggs, oil, and buttermilk until well combined. Add the egg mixture to the dry ingredients and stir together until well combined. Grease a 9 by 5 inch loaf pan with cooking spray, olive oil, or butter. Spoon batter into the pan and smooth over top. Bake in a preheated oven at 350°F for about 40 minutes or until an inserted toothpick comes out clean.
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Homemade Rosemary Olive Focaccia Bread Recipe
This delicious vegan focaccia bread recipe is a great starter recipe for beginners! It's hard to mess up, even if you've never tried making bread at home before. Here is the full recipe:
This focaccia is topped with rosemary and olives and chunky salt, but feel free to get creative with whatever you want, like cherry tomatoes, garlic, sliced mushrooms, green onions, caramelized onions, and beyond! Hope you love it as much as I do,
Thanks for watching! I post new videos every week, so don't forget to subscribe! - Michelle Cehn :)
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