They sell these at Harris Teeter, and without the foggiest notion of what I was doing I threw some ingredients together to see if I could imitate it and the result was much better. Really, really good stuff!
Ingredients
2 1/2 - 3 cups flour (313 - 375 g.)
1 cup warm (not hot) water
1 packet rapid rise yeast
1 T. sugar
1+ tsp. salt
2 T. olive oil
Leaves from one sprig rosemary (10" tall), chopped
Directions
1. Mix yeast and sugar in a bowl, add water; let sit for 10-15 minutes
2. Add salt and olive oil and rosemary, mix
3. Add 2 cups of flour, then continue adding flour a bit at a time until a cohesive dough forms (you can add more as you knead)
4. Knead for 10 minutes
5. Form into a ball by slightly stretching dough around itself, lightly grease ball with olive oil, and place in a lightly greased bowl. Cover and let rise for 50-60 minutes
6. Take dough out and flatten with your fingers; fold like you're folding a letter to go into an envelope, then again the other way so it forms a square. Place back in the bowl and let rise for 40 minutes.
7. Divide dough in 2, and for each loaf flatten with your finger tips, fold in half, then form into a final ball by stretching the tops and folding it into itself
8. Let sit on parchment paper for 40 minutes
9. Meanwhile, place a baking stone or upside down baking sheet in the oven and an empty pan below it while you preheat the oven at 400 (yes, leave it for a long time so the baking stone gets nice and hot).
10. Make a few slashes across the top of the dough and brush or spray with olive oil
11. Place in the oven for 20-25 minutes until dough is lightly browned
Really delicious. Next time, I'm going try it w/olives too.
ReplyDeleteThis is a real artisan bread. My daughter says she'd pay $6 for it at a bakery. We've made it a bunch of times. It's great w/olives mixed in. Today I'm adding garlic powder to the dough.
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