SLOW COOKER ROSEMARY BREAD RECIPE BY TASTY
Here's what you need: lukewarm water, sugar, active dry yeast, salt, olive oil, fresh rosemary, all-purpose flour
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
- Add the salt, olive oil, and rosemary. Mix well.
- Slowly add the flour and mix with a wooden spoon until well combined.
- Knead the dough for at least 10 minutes, until it is no longer sticky.
- Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
- Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
- Lift the parchment paper to remove the dough from the slow cooker.
- Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
- Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
- Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
- Preheat the oven to 500°F (260°C).
- Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
- Bake for 5-10 minutes, until the crust is golden brown.
- Let cool for about 15 minutes, then slice.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 41 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
ROSEMARY AND OLIVE OIL RECIPE BY TASTY
Here's what you need: almond flour, salt, pepper, fresh rosemary, olive oil, ice water
Provided by Mercedes Sandoval
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, combine the almond flour, salt, pepper, and rosemary.
- Add the olive oil and mix thoroughly with a fork.
- Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
- Form the dough into a round, flattening the top and bottom as evenly as possible.
- Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
- Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
- Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
- If desired, use the blunt end of a skewer to poke holes in each of the crackers.
- Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
- Bake for 15-20 minutes, flipping halfway, until golden brown.
- Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 15 grams, Fat 42 grams, Fiber 9 grams, Protein 14 grams, Sugar 3 grams
ROSEMARY & OLIVE FOCACCIA
Taken from 'Baking and Desserts' cookbook : Tasty Tip : As a variation to the rosemary used in this bread, replace with a little chopped sun-dried tomatoes. Knead the tomatoes into the dough along with the olives in step 3, then before baking drizzle with the oil and replace the salt with some grated mozzarella cheese - makes 2 loaves
Provided by McCarthy
Categories Yeast Breads
Time 25m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400F/Gas 6 15 minutes before baking. Sift the flour, salt and sugar into a large bowl. Stir in the yeast and rosemary. Make a well in the cnetre.
- Pour in the warm water and the 3 tbsp oil and mix to a soft dough. Turn out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
- Pat the olives dry on kitchen paper, then gently knead into the dough. Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
- Turn out the dough and knead again for a minute or two. Divide in half and roll out each piece to a 25.5 cm circle.
- Transfer to oiled baking sheets, cover and leave to rise for 30 minutes.
- Using the fingertips make deep dimples all over the dough. Drizzle with the 3 tbsp oil and sprinkle with sea salt.
- Bake in the preheated oven for 20-25 minutes or until risen and golden. Cool on a wire rack and garnish with sprigs of rosemary. grind over a little black pepper before serving.
Nutrition Facts : Calories 2005.3, Fat 49, SaturatedFat 6.8, Sodium 420.4, Carbohydrate 337.8, Fiber 13.8, Sugar 1.3, Protein 46.9
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