Rosemary Bread - Started in the Bread Maker - Baked in the Oven
I love the ease of the bread maker but the consistency of the bread is too soft and fluffy for my taste. So, I experimented with different recipes, which I could start in the bread machine and then bake the old fashioned way. This is the version that worked best, the bread has great texture, it has a wonderful crust and the inside has a good bite but is not too dense. I used a french loaf pan, if you don't have one, form 2 round boule style loafs and bake them on an oiled cookie sheet or on a pizza stone.
INGREDIENTS
Nutrition- 1 1⁄2teaspoons dry yeast
- 1teaspoon sugar
- 1 1⁄2
- 1⁄4teaspoon gluten powder (available in health food stores)
- 1 1⁄2cups whole wheat flour
- 2 1⁄2cups bread flour
- 1
- 3
- 1
- 1teaspoon olive oil
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DIRECTIONS
- Set bread machine on "Dough"cycle, depending on machine, choose either small or medium loaf size.
- Add all ingredients except 1 tsp rosemary.
- Make sure the water is only luke warm otherwise it will kill the yeast.
- Start the bread machine and let it run until the dough cycle is completed and the machine turns itself off.
- Remove dough to a floured board, cut into 2 portions and shape 2 loafs.
- Spray pan or cookie sheet with butter or oil spray and put the dough loafs on.
- If using the french baguette pan, form oblong loafs, otherwise make round boule style loafs.
- with a sharp knife, cut one long slit in the oblong loafs or a tic-tac-toe pattern in the boule style loafs.
- Sprinkle rosemary and coarse salt, if desired, on top and press lightly on, let rest for another 10 - 15 minutes.
- Preheat oven to 400°F or 200°C.
- Put a pan with hot water on the bottom when you turn the oven on.
- Bake in the lower half of the oven, ca. 50 - 60 minutes or until golden brown.
- the bread should sound hollow on the bottom when tapped.
- Remove from oven and let cool.
- Enjoy!
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