Tuesday, March 5, 2013

Latest Trend

The latest trend I've got going on over here is bread-making.
As in making my own bread.
Real bread.
Not in a crockpot.
Made with yeast.

It's pretty cool.

One of my goals this year is bake really good whole wheat bread. Which has not worked out quite yet. Which is why I am giving you a Rosemary Bread recipe instead.

You don't mind, right?

Now, I know you're thinking bread + diabetic = blood sugar disaster. And you would be right, my friends. Did you know we were friends? Which is why I have mostly been making bread to feed to others, taking my loaves with me to parties and dinners. That way other people's blood sugars can be a disaster.

Surprisingly, despite all of my complaining about bread-making, it's actually quite easy if you're willing to dedicate some time to it.

Rosemary Bread

by Bonnie Graham
Keywords: bake bread rosemary
Ingredients (1 loaf)
  • 3 c all-purpose flour
  • 1 1/2 tsp quick-rise yeast
  • 2 tbsp chopped fresh rosemary
  • 1 1/2 tsp salt
  • 3 tbsp olive oil
  • 1 1/4 - 1 1/2 c water, depending on consistency
  • cornmeal, for dusting
1. Mix all dried ingredients together, including the yeast. Mix until well combined. You can also use your KitchenAid Stand Mixer for this.
2. Add olive oil and water. Mixing until a soft dough is formed. It might still be a little mushy. That's okay.
3. Let bread rise overnight. Yes, overnight. Or 8 - 12 hours.
4. Once bread has sat, knead bread with additional flour for several minutes until you are able to shape it into a nice round (or break it up and put it into loaf pans). Let rise an additional 30 minutes to 2 hours.
5. Preheat your oven to 450 degrees. Here's the trick. Place a cookie sheet with an oven-safe dish filled with water. Allow oven to come to temperature.
6. Dust the pan you will bake your bread on with cornmeal. Place bread on the pan and then into your oven.
7. Bake bread for 30 - 35 minutes. Bread will sound hollow when tapped or when the inside reaches 200 degrees.
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