My friends at Aire Valley Guest House, who do the most wonderful food and accommodation, have graciously allowed me to share with you their Rosemary Bread Recipe! I love baking, because the smell of yeast reminds me of last years bio-tech classes. Enough with the nerdiness:
I thought I would give it a try to accompany Sunday lunch (which was another Corned Beef...We are big fans of Corned Beef in this house, so it got yet another run.) The weather here seems to be well on its way to Spring so perhaps we are nearing the end of our Sunday Roasts for yet another season. I am keen to keep going with a sit down Sunday Lunch though - and have a lot of recipes that would certainly fit the bill quite nicely.
This recipe is slightly adapted (I wasn't sure if they used fresh or dried yeast, so used dried ,and made sure it was activated beforehand; I also changed the quantities for home use, and egg washed, then sprinkled the loaf with salt , pepper and rosemary before baking) with thanks, from Martin and Annabel of Aire Valley Guest House:
Ingredients:
7g dried sachet yeast
500g bakers flour
tsp sugar
pinch salt
1 hand full of fresh rosemary
300 ml warm water
1 egg, beaten
salt and pepper
Method:
It's absolutely divine - I'm sure this photo does not do the recipe justice!This recipe is slightly adapted (I wasn't sure if they used fresh or dried yeast, so used dried ,and made sure it was activated beforehand; I also changed the quantities for home use, and egg washed, then sprinkled the loaf with salt , pepper and rosemary before baking) with thanks, from Martin and Annabel of Aire Valley Guest House:
Ingredients:7g dried sachet yeast
500g bakers flour
tsp sugar
pinch salt
1 hand full of fresh rosemary
300 ml warm water
1 egg, beaten
salt and pepper
Method:
- Mix yeast, sugar and approx 100ml of the water together, and leave for 15 min, until the yeast is bubbly.
- Mix the baker’s flour, sugar, and salt together in a big bowl
- Add the rest of the warm water bit by bit to the flour (you may not need all the water) and mix and knead until you have a good consistency.
- Put in a warm place and cover for 45 to 60 minutes until doubled in volume.
- Take a hand full or so of rosemary crudely cut. (Reserve some for the topping). Knead rosemary into bread mix and shape
- Brush beaten egg lightly over top, and sprinkle salt, pepper and rosemary across the top
- Bake in preheated oven, 220 degrees Celsius for 30 to 45 minutes. If larger rolls use 180 degrees and cook for longer.
Your rosemary bread looks great. I'm glad you enjoyed it. It is very popular at the restaurant.
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