SANDRA'S EASY NO-KNEAD ROSEMARY-AGAVE BREAD (In a Cast Iron Skillet)

A 10" cast iron skillet is a must to provide this most-excellent bread
with the perfect crust it so deserves. It's an easy recipe
that you'll be making time and time again...


Yield: 1 Loaf - (12 Servings)
Made with my fresh Rosemary
(this is one of three plants...all are hearty
and doing absolutely fabulous!
)
Prep: 15 Mins.
Rise: 1 Hr.
Bake: 35 Mins.

INGREDIENTS

2 cups lukewarm water
2-1/4 teaspoons active dry yeast (not rapid or instant)
1 TB agave
4-1/3 cups all-purpose flour
1/2 teaspoon kosher salt, plus more to sprinkle on top
Mazola oil
1 TB chopped fresh rosemary, divided

METHOD

Oil a seasoned 10" cast iron skillet on inside bottom and sides; set aside.

In a 2-cup glass measure, add 2 cups lukewarm water, yeast and agave; stir to combine and set aside to proof for 10 minutes.

In a large bowl, add 2 cups flour and mix with 1/2 TB kosher salt and 1/2 TB rosemary (reserving 1/2 TB for top) using a wooden spoon.  Add the proofing mixture and stir to combine. Add the remaining 2-1/3 cups flour and stir to incorporate.

Use Mazola oil to coat clean hands. Pick up dough ball and form into a smooth ball by tucking edges underneath itself. Place into prepared 10" cast iron skillet. Brush top of dough ball lightly with Mazola oil. Sprinkle with kosher salt and the reserved 1/2 TB of chopped rosemary, pressing lightly to adhere toppings.

Cover with plastic wrap (sprayed with oil on the underside), and let proof in a draft-free and warm environment for 1 hour, or doubled in size.

Meanwhile, when there are 10 minutes left of proofing - preheat oven to 400F.

When 1-hour (or doubled in size) rising of loaf is compete, use a sharp knife to cut and 'X' 1/4" deep across the top of loaf.

Bake for 35 minutes, turning half way.  Let loaf rest 5 minutes in cast iron skillet. Use a knife to ensure edges are loosened. Flip bread out onto a baking rack, right side up. Cover with a clean kitchen towel and let cool. ~ Enjoy!


Tip: When cleaning bread bowls and utensils used in preparing bread dough, soak them in hot water for 10 minutes beforehand. Do not use your kitchen brush, sponge or dishcloth; it will ruin them. Instead, use your fingers to do so. First, pour out hot water, then loosen the dough using your fingers and warm water. Then clean them with soapy water as usual.


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