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RECIPES/Breads
Olive Oil & Rosemary Bread
Fruity olive oil and rosemary scent this crusty bread.
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Recommended Servings
Makes one loaf, about 18 ounces
COOKING
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INGREDIENTS
1/3 cup flavorful extra virgin olive oil
2 teaspoons dried rosemary
4 1/3 cups bread or all-purpose flour
2 1/4 teaspoons sea salt (may use kosher salt)
1 packet (2-1/2 teaspoons) active dry yeast
1 3/8 cups warm water (about 105°F)
Corn meal for the baking sheet
Flour for dusting the bread
Instructions
Combine the olive oil and rosemary, let stand 10 minutes or longer.
Place the flour, salt and yeast in the work bowl of the Cuisinart® Food Processor fitted with the metal (or plastic) dough blade. With the machine running on Dough Speed (if available), add the rosemary olive oil through the small feed tube in a steady stream.
After the olive oil has been incorporated, add the water through the small feed tube in a steady stream, only, as fast as the flour will absorb it. After the dough has formed a ball, process for 1 minute longer to knead.
Remove the dough from the work bowl, shape into a ball, dust with flour, and place in a resealable food storage bag and seal. Let rise in a warm place until doubled, about 1 hour. Punch down and let rise again for 1 hour (this second rise can be skipped if pressed for time - but adds to the flavor and texture of the bread). Punch dough to deflate and let rest 10 minutes.
Lightly dust a baking sheet with corn meal. Roll the dough on a lightly floured work surface until it is a rope about 32 inches in length. Join ends to make an oval or a ring. Transfer to prepared baking pan and cover with plastic wrap. Let rise at room temperature until almost doubled - about 45-60 minutes.
Fifteen minutes before baking, preheat the oven to 450°F. Uncover the loaf and dust with flour. Bake at 450°F for 10 minutes. Reduce the heat to 375°F and bake for an additional 20-25 minutes, until browned and hollow sounding when tapped.
Place on a wire rack to cool before cutting. Bread can be warmed again to serve.
RECIPE FACTS

Servings: Makes one loaf, about 18 ounces

Nutritional information per serving

calories 136 (31% from fat) • carb. 20g • pro. 4g • fat 5g • sat. fat 1g • chol. 0mg • sod. 170mg • calc. 7mg • fiber 1g

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by Cuisinart