Wednesday, December 30, 2009

Rosemary Onion Bread

Hello from Ruidoso, NM! We are having a blast! Today we went sledding and also made a snow woman!

Me, our cuz Avery and My Sis-in-law Katy



I finally did it! I made a yeast bread that tasted good. This recipe came from my gal Pioneer Woman.

Rosemary Onion Bread
1 Tb butter
1/2 onion sliced
3 cloves garlic chopped
3/4 cup warm water
1 1/2 Tsp Dry active yeast
1 1/2 Tsp Sugar
1 1/2 Tb Olive Oil
1 1/2 cups Flour (sifted, I used my potato ricer again)
1 tsp salt
4 springs freshly chopped rosemary
optional 1/4 cup blue cheese

Cook onion and garlic in butter until tender.


Put in a bowl and place in the fridge to cook to room temperature. You do not want these to get too cold.

Put warm water in a mixing bowl with yeast, sugar and olive oil.
Stir and place in a warm place until ready to add flour. (When my oven is on the stove top will warm up so I turned my oven to 250 and put the bowl on the stove top)Let sit at least 3 minutes.

Sift salt and flour in a mixing bowl.

Stir rosemary into onions.


Add small amounts of flour and onions alternating ingredients to the yeast mixture. Stir until mixed before adding more, repeat until all ingredients are mixed and a dough is formed.




Sprinkle a generous amount of flour on a flat surface.
The dough is sticky, but try to kneed at least 20 times, like I said you will need a lot of flour.

Pour about 2 Tb of olive oil in a clean mixing bowl.
Put dough in the bowl and turn dough to cover with oil.

Cover bowl with a towel and put in a warm place (on top of my stove top) for about 1 1/2 hours.


Look I made it RISE!!

Separate dough into 5-6 smaller bowls and put on a greased cookie sheet.

Cover with a towel and put in a warm place to rise for another 15-20 minutes.


Bake on 400 degrees for 20 minutes.
Half way though take out and butter the tops of the bread. Add blue cheese on the top of the bread during this step.


I only put blue cheese on half of the rolls, it tasted good, but wasn't necessary for flavor. The flavor of this bread was amazing alone!


UPDATE!
I wanted to make this bread again the other day, but I was out of rosemary and onion, haha! I had a whole head of garlic so I took about 6 cloves and sliced them in half then barley cooked them in about 1 Tb of butter. (you just want to soften the garlic so cook them super low) I added the garlic cloves and about 1 teaspoon of dry oregano and 1 tsp of dry thyme to the dough. It turned out very yummy! Now you have a recipe for Herb Garlic Bread!

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