When I was first diagnosed I was lucky enough to have an army of friends (and total strangers!) show up at my doorstep with food to feed my family. I was in such a state of shock for so many months that even cooking seemed foreign to me. As we settle in to this new normal cooking has become a lifeline in a sea of uncertainty that sometimes gets me through the day. I'm guessing there will once again come a time when I will need a team of people to care for our family but for now the process of cooking on most days is my only creative outlet. And although I should probably be sticking to organically and locally grown kale salads I'm instead baking up a storm of bread. Like Oprah on weight watchers I'm a gonna be kneading away in my kitchen with a smile on my face. This recipe has become a Hsieh fav and justifies the bossy rosemary bush in my garden. Because if she had her way she would occupy all the land. Its fairly simple, although does require a few steps and the first rise can be done in the morning and finished up while your making dinner at night. Your family will think your a wizard when it comes hot to the table and it might be magical enough to entice elves to come and dance with unicorns in your backyard. Its that good.
First, mix 1 tablespoon yeast with 1 tablespoon sugar and 1 cup warm water. (between 105 and 110) I used my kitchenaid bowl but you can do it by hand. If your in a hurry you can set your oven to 200 degrees and then turn it off.
Let it sit for about 5 minutes and let it get all bubbly and happy.
Yay!
Then add 1 tablespoon of soft butter
1 teaspoon of salt
and 2 cups of flour
Add 1 Tablespoon of chopped fresh rosemary and knead with the dough hook for about 5 minutes (or knead for 10 minutes by hand)
If it's too sticky add more flour a couple tablespoons at a time. I usually add about 1/2 cup more flour.
Looks good!
Put in on a mixing board dusted with flour
And knead by hand for a few minutes until it looks happy.
Put it in an oiled bowl and cover with a towel. If you set your oven to 200 and then turned it off you can put your bowl inside and leave the door open a little. It will rise faster this way. If your doing this step in the morning you can just leave it on the counter to rise.
When it doubles take it out of the oven and punch it down.
If your going the braid route you can divide the bread into two loaves and then divide each loaf into three parts. Then just braid each loaf. If you want to skip this step it also works to just leave each section as a loaf or pinch off pieces and put them in muffin tins for the second rise.
Sprinkle whatever shape you have with the rest of the rosemary and put them on a baking sheet lined with parchment or a silicone mat. Cover with the towel and let rise for another 45 minutes in the warm oven or on the counter.
When they've doubled set the oven to 375 and bake for 15-20 minutes until browned. Make sure to take the bread out of the oven before turning it on. :)
Brush the loaves with 1 tablespoon of melted butter and sprinkle with a little bit of crunchy salt if you want.
Serve to your family who is obviously doing the slow clap as you approach the table. We usually only eat one loaf and I slice and freeze the other one. Just reheat in the oven or toast individual slices in a toaster oven.
1 T yeast
1 T sugar
1 Cup warm water (about 110)
2 and up to 1/2 cups flour
1 t salt
2 T rosemary
2 T soft butter
Directions:
Place yeast, sugar and water in a large bowl or kitchenmaid an allow mixture to become bubbly.
Mix in 1 tablespoon butter, salt and 2 cups flour
Add 1 tablespoon of the rosemary
Knead for 5-10 minutes by hand or 5 minutes in kitchenmaid until its smooth
Add more flour if its too sticky
Oil a bowl, put dough in and cover it with a towel
Let it rise for about an hour
Punch down the dough and divide it into two loaves
Either braid the loaves, put them in muffin tins or keep it as a loaf shape
Place on a sheet pan covered in parchment or a silicone mat
Sprinkle remaining rosemary on top and press it into the surface
Cover with a towel and let them rise again until doubled (about 45 minutes)
Bake at 375 for 15-20 minutes until lightly browned
Brush with butter and sea salt if you want
