Tuesday, November 1, 2011

Rosemary and Sundried Tomato Honey Wheat Bread

Bread is something that I have always wanted to be able to make really well.  I have tried several kinds of breads, but they never work out quite right.  However, I am pretty damn good at one particular recipe.  I use it for pizza dough and focaccia.  And then I had the rather brilliant idea (if I do say so myself) for this bread. 

You don't need any fancy equipment or unusual ingredients.  This is just a lovely, simple, rustic bread.  The day I made it, we had it along side a hearty vegetable soup.  After a couple days, so it had firmed up more and was not quite as soft, it was perfect for steak sandwiches.

Rosemary and Sundried Tomato Honey Wheat Bread
2 C whole wheat flour
1/2-3/4 C AP flour (possibly a little more)
1 pkg fast rise yeast
3 1/2 Tbsp honey
1 1/2 C hot tap water (just as hot as your tap will get)
1/4 C finely chopped sundried tomatoes (not in oil)
1 tsp dried rosemary
1/2 tsp salt
1 egg, beaten
extra virgin olive oil

   In a large bowl, add whole wheat flour, yeast, honey and hot water.  Stir to combine.  Allow to proof for about 5minutes.
   Add tomatoes, rosemary, and salt.  Slowly incorporate all-purpose flour until dough forms a ball and is only slightly sticky to the touch.  Turn dough onto a lightly flour surface.  Knead for 6-8 minutes.
   Place in an oiled bowl (about 2 Tbsp oil) and roll dough in oil so it is coated.  Cover with a warm damp towel, place in a warm dry place.  Let rise for 1 hour.
   Sprinkle corn meal on a baking sheet.  Punch dough down, and form into 2 balls.  They should settle down a little and be about 6-inches in diameter.  Let rise for another 20-30 minutes.
   Brush with egg. 
   Bake at 400 deg F for 20-22 minutes.  (When bread is browned and not squishy to the touch, it should be done)
   2 rounds (enough for 8 sandwiches or enough for about 12 as a bread side)

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