Rosemary Bread

Recipe adapted from Nicolas Poelaert’s olive bread, in Dani Valent’s In The Mix cookbook

Making bread in the TMX is truly a dream because it’s so simple, but yet looks so impressive, and you can adapt the recipe and make all sorts of other flavours. In fact this original recipe is actually for olive bread, but I made it plain with some rosemary to see what the base recipe would taste like. The only issue is the salt content. I weighed 20g of salt into the recipe as per the instructions. Maybe it was because I was pouring the salt into liquid in the TMX bowl and the scales were not as accurate, but my bread ended up a bit too much on the salty side. I ended up tearing what we didn’t eat into chunks and freezing them so I could make breadcrumbs later. I’ve therefore halved the salt quantity in the recipe below, but perhaps even weigh 10g of salt beforehand would help? If anyone can let me know whether I have done anything wrong as well that would be great!

Time: 1 hour 20 minutes (includes proving). Makes 6 small rolls and one bigger roll.

Ingredients

300 grams of lukewarm water

25 grams of fresh yeast, or 1 sachet of dried yeast

500 grams of baker’s flour, plus extra for dusting (Baker’s flour only came in 5kg packs in my local Coles so I went for a smaller bag of Italian pizza flour instead as I didn’t know if I could use plain flour)

20 grams of olive oil

Handful of rosemary leaves

10 grams salt

Method

– Preheat the oven to 35 degrees/Gas Mark pilot light and place a cup of water on the bottom of the oven to keep the air moist.

Put the lukewarm water in the TM bowl, along with the yeast. Mix it for 1 min/speed 2.

Add the flour, oil, rosemary, and salt. Knead for 2 mins/Interval speed.

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– Turn the dough out onto a silicon mat or floured bench. Divide it into 8 balls, and join two of these together so you have 1 bigger ball and six smaller balls.

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– Place the ball in the centre of the silicon mat or floured baking tray and arrange the other six balls around it, like petals on a flower. Dust with flour.

– Put the dough in the warm oven for 45 minutes, during which time it will rise. After 45 minutes turn the temperature up to 240 degrees/Gas Mark 9. The bread will be ready after 15-20 minutes. Check that it is golden brown and sounds hollow when tapped.

– Enjoy the amazing smell of baking bread that fills your home and scarf down those warm rolls (provided they’re not too salty!)

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One thought on “Rosemary Bread

  1. My slightly amended version .. put 100G whole wheat berrys in TMX make into to flour 2 minutes speed 10 then add 400g regular flour . mix 20 seconds speed 2 . The 20% whole wheat adds depth to bread
    to release more rosemary essence .plunge the stalk into boiling water for 5 seconds . Then pull rosemary needles off and chop [ this hint from Jamie Oliver ]
    I add a handful of pitted Kalamata olives [ buy them prepitted if possible but cut them in half just to make sure no pits remain ] to the mix ..Knead dough for 60 seconds ., Stop , add olives and one tsp French Grey Salt to dough .. This gives an unexpected salt kiss when you’re eating the bread . knead for another 60 seconds ..,

    I divide into 6 mini loaves .. and bake .. I f you have a digital thermometer the bread is done at internal temperature of 195 F .

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