Rosemary Olive Oil Bread

Ingredients:

1 c. warm water (100-110 F)

1 Tbsp. organic cane sugar

2 tsp. active dry yeast

3/4 tsp. sea salt

2 Tbsp. fresh rosemary (or 2 tsp. dry)

1/4 tsp. each ground garlic, dry oregano, and dry basil (Italian seasoning would do.)

1/4 tsp. fresh ground black pepper

2 Tbsp. good quality extra virgin olive oil (I use Colavita or Costco's brand)

1 1/4 c. whole wheat flour

1 1/4 c. all-purpose flour

1/2 c. bread flour + extra for kneading

1 egg, whisked + 1 Tbsp. water for egg wash

dry rosemary and minced garlic

Directions:

1. In a large glass or plastic bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, herbs, olive oil, and whole wheat and all-purpose flours.

3. Add the bread flour and stir until the dough forms a ball. Knead on a surface lightly floured with the extra bread flour for about 5 minutes, adding more bread flour as necessary to prevent sticking. Continue kneading until smooth.

4. Place the dough in a lightly oiled (more olive oil) glass or plastic bowl and cover. Let rise until double in size, about 1 hour.

5. Punch down the dough and form a round loaf by pinching and folding to the under side. Place it on a cornmeal dusted pizza stone or cookie sheet. Cover and let rise until double in size.

6. Preheat oven to 400 F with a pan of water in the bottom. (Steam makes a chewier crust.) Once the dough has risen, gently brush the top with egg wash and sprinkle with dry rosemary and minced garlic.

7. Bake 20-25 minutes until top is golden brown and sounds hollow when tapped.

Unless You Got Buns, Hun!

We have mostly avoided buying buns since trying this recipe the first time. After I slice the buns I dig out the middles a bit (because it is A LOT of bread) and I throw that bread into food processor and then make seasoned breadcrumbs or croutons (which recipe is already recorded on Leftovers Please). Because I used the breadmaker to make the dough, these were a breeze and so much tastier than storebought buns, but they would be pretty easy to make without the breadmaker too. I'm sharing the recipe below.

Ingredients

• 1 cup milk
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1 (.25 ounce) envelope active dry yeast
• 1 Tbsp. olive oil
• 1 egg yolk, reserved
• 1 tablespoon water, reserved

Directions

To prepare dough in the breadmaker I just added all the ingredients (except those reserved) and selected the Dough Cycle. I then picked up at Step 3. After brushing the tops of the rolls with the egg wash (except for Ephrem's, of course) I sprinkled them with poppy seeds, raw sesame seeds and then sprinkled on some garlic salt and onion powder. Next time I'll use freshly minced garlic and onions, but I was shorter on time today. I also baked one sheet at a time, leaving the other to rest a bit longer and they turned out just fine.

1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.