Ingredientes para Rosemary Artisan Bread
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Como fazer Rosemary Artisan Bread
- In a large bowl, combine 1 cup warm water (105-115°F), 1 teaspoon sugar, and 2 ¼ teaspoons active dry yeast. Let stand for 5 minutes until foamy.
- Stir in ¼ cup olive oil, 1 tablespoon lemon zest, 1 ½ teaspoons salt, 2 tablespoons fresh rosemary, 1 clove minced garlic, 1 tablespoon minced onion, and ½ cup grated Parmesan cheese.
- Gradually add 3 cups all-purpose flour, mixing until combined.
- Gradually add the remaining 3 cups of flour, mixing until a smooth and elastic dough forms. Knead for 5-10 minutes on a lightly floured surface.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel.
- Let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the dough to release the air.
- Shape the dough into a round boule or divide into two smaller loaves.
- Preheat your oven to 400°F (200°C) for 1 minute, then turn it off. Place the shaped dough in a greased 9x5 inch loaf pan (or two) and place it in the warm oven (with the oven off).
- Let rise for 30 minutes, or until almost doubled.
- Remove the bread from the oven, preheat the oven to 350°F (175°C).
- Bake for 30-40 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). (One loaf will take 40 minutes, two loaves will take 30 minutes).
- Remove from pan and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
292 g
Sugar
113g
Fat
45g
Carbs
205g
