I always thought that making bread was difficult. I thought you needed a bread maker, or endless patience.
I realized that it was possible, when a certain Marilou who eats 3 times a day (We salute her, it is thanks to you that I started to cook) published a recipe for rosemary bread there is a few years.
We were inspired by these aromas to make a bread with vegetable seasoningss, which actually contain rosemary. (Shhh it's a secret)
Although it should not be in a hurry, it is really simple, and economical!
The key is simply to follow the steps.
- 1 cup of warm water
- 2 tablespoons of ordinary white sugar
- 8g of dry yeast (1 sachet). (It is sold in a small yellow pot or in a bag)
- 2 tsp. at tableLes Savoureux Vegetable Seasonings
- 1/2 tsp. salt
- 30 ml olive oil
- 2 1/2 cups white all-purpose flour
1. Put 1/2 cup of water in a bowl. Add 1 tsp. tablespoon sugar and mix to melt.
2. Pour the yeast sachet and mix well.
3. Let stand 10 minutes for a good foam to develop *
4. In a large bowl, add the rest of the water, sugar, oil, salt and 1 cup of flour. Mix with a wooden spoon.
5. Pour the foaming preparation.
6. Add the other cup of sifted flour and mix with your hands until you get a dough that will no longer stick to your hands. To do this, gradually add the rest of the flour. ** Knead (mix in your hands) the dough for about 5 minutes and form a ball.
7. Oil your bowl and place the ball of dough in it. Cover with a clean damp dish towel. Let sit for 1 hour.
8. Remove the laundry, and (I'm serious), punch your dough in the center of the dough (to degas it). Knead again 3 minutes.
9. Place your ball in an oiled bread pan. We put it directly on a cookie sheet (on parchment paper) to have a loaf.
10. You can brush the top with melted butter. (We forgot it for the photo haha)
11. Cook 30 to 40 minutes at 350 °
* It is rare, but if after 10 minutes you have no foam, it is because the yeast is no longer alive. Either the water was too hot or the yeast expired.
** You may not be using all of the flour, or you may be using a little more, the dough should simply no longer stick to your hands.