Sunday, February 03, 2008

Rosemary French Bread

1 (.25 ounce) package active dry yeast (2 and a half teaspoons)
2 cups bread flour
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon butter, softened
17 tablespoons warm water (1 cup plus 1 T)
1 tablespoon dried rosemary, crushed
2 teaspoons minced garlic

  • Place ingredients in bread machine according to manufacturer’s directions, start dough cycle. You may have to add up to ½ c. more flour, depending on the humidity in your area and the makeup of the flour. The dough should be in a moist-looking ball while mixing in the machine, pulling away from the sides.
  • When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  • Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles.
  • Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end.
  • Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
  • Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
  • Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

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