As many of you know, I bake our family bread, basically a flaxseed meal bread. I use that basic recipe to make all sorts of variations of my bread: basic family bread, rolls, and various herb breads.
Today, I want to give you another variation that I just love . . . rosemary & flax artisan bread baked in my Bigmom's cast iron skillet! You will LOVE this.
You will need:
~1-1/3 c. hot water (the hotter, the better, but not boiling)
~2 ts. butter (or margarine ~ I recommend Earth Balance, it is non-hydrogenated)
~4 c. unbleached bread flour (I also enjoy 2 c bread flour & 2 c whole wheat)
~1/4 c. flaxseed meal
~5 ts. sugar OR Sucanat (depends on your sweet-tooth)
~1-1/2 ts. sea salt (OR Real Salt ~ remember that Real Salt is "saltier" than sea salt)
~the leaves of 3 long, dried sprigs of rosemary OR 1 TB dried rosemary
1 TB. (heaping) yeast (cold - kept in frig)
Directions:
1) Add ingredients into your bread machine in order as listed above.
2) Use your finger or a measuring spoon to form a well (hole) in the mixture to pour the yeast into. NEVER let your yeast come into contact w/a liquid before mixing. NOTE
~ hot water & cold yeast will make your bread rise higher &
more successfully; however, if it is raining on the day you bake your
bread the rise will not be quite so high.
3) Set machine on "Dough." Mine will knead and rise for about 1-1/2 hours.
4) About 10 minutes before cycle is complete, set oven on "warm" to pre-heat. While oven is warming, spray or grease your 10" cast iron skillet ~ I like to use grape seed oil. After about 10 minutes, turn oven OFF.
Take bread out of machine, punch down, shape into a round loaf and set in skillet,
take a knife and cut a cross on the top of the bread, set bread in oven and let rise for 45 minutes.
5) After bread rises, set oven at 375* & bake for 27 minutes.
6) Cool on wire rack.
7) Pour about 3 TB of olive oil into a saucer & sprinkle in 1 TB of grated Parmesan cheese into the oil.
8) Cut bread into slices, dip pieces of the bread into the oil & cheese mixture and ENJOY!
Blessings from Ohio . . . Kim<><
Wow, thank you for the recipe and tutorial. It looks yummy. I do love good tasting and healthy bread.
ReplyDeleteThanks and blessings to you!
Oh, Kim! I am going to have to get myself a 10" skillet. This looks way too good to not have a way to finish it out!
ReplyDeleteI made that tonight. Served with Beef Barley Vegetable Soup. It was delicious. We could not get enough of it. Thank you so much for sharing.
ReplyDelete-Amanda
www.beringseaadventures.blogspot.com
Hi Amanda ~ Oh, I'm so excited that you tried it & LOVED it. It is a tasty treat.
DeleteBlessings from Ohio . . . Kim<><