2 1/2 c flour, bread
1 tb rosemary leaves
2 ts salt
1/2 tb yeast
3 tb olive oil
1 c water; hot
1 olive oil
Bring all ingredients to room temperature and add to breadmaker, in
order. Select “white bread, manual” and press Start. Remove dough
when cycle complete.
By hand directions: Mix 1 1/2 cups of the flour, the rosemary, salt,
and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the
hot water. Beat on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 1 minute, scraping bowl frequently. Stir in
enough remaining flour to make dough easy to handle. Turn dough onto
lightly floured surface. Knead 5 to 8 minutes or until smooth and
elastic. Place in greased bowl; turn greased side up. Cover and let
rise in warm place about 1 hour or until double. (Dough is ready if
indentation remains when touched.) Punch down dough.
Brush 12″ pizza pan or large cookie sheet with oil. Press dough in
pizza pan or flatten into 12″ circle on cookie sheet. Make
depressions with fingers, about 2″ apart, into dough. Brush with
oil; sprinkle with pepper. Let rise uncovered in warm place 30
minutes.
Heat oven to 400 degrees. Bake 20-25 minutes, until golden brown.
Brush with additional oil. Serve warm.
High altitude directions (3500 to 6500 feet): Rising times may be
slightly shorter.
Sylvia’s comments: I suppose if you like risen flatbreads, this one is
fine. It rose well, had a nice aroma, developed a nice golden crust.
Just didn’t do anything exciting for me. I couldn’t even see a point
in letting the bread rise and bake in the breadmaker, since I have
plenty of other herb bread recipes.
Yields
6 servings