Rustic Rosemary Garlic Zucchini Bread Recipes

RUSTIC ROSEMARY GARLIC ZUCCHINI BREAD

Steps:

• Combine spelt bread flour and all purpose flour in a large bowl. Mix well and set aside.
• In a small bowl add ¼ cup lukewarm water and sprinkle 1¼ teaspoon dry yeast along with a little sugar and let it proof.
• When bubbles appear and the yeast has increased in volume, it's ready for use.
• Add salt to the yeast liquid.
• Make a well in the middle of the flour and pour in the yeast liquid.
• Mix well and add minced garlic, rosemary, shredded drained zucchini and sunflower seeds.
• Now slowly knead the dough with hand or using an electric mixer with dough hook attachment.
• Mix slowly until the dough comes clean from the sides of the bowl.
• The amount of water will depend upon the water content of your zucchini.
• Dough should come together well at this point; slightly sticky is fine.
• Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil.
• Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled,
• After dough has doubled, divide the dough in two balls and flatten them just a little bit. Sprinkle some rosemary on the top.
• Place on baking sheet, cover with plastic wrap again and let rest for the second rise.
• minutes before the rise period is over, pre-heat oven to 190 C or 375 F.
• Using a sharp knife, make surface cuts on the balls to avoid cracking.
• Bake at 190 C or 375F for 25-30 minutes, spraying loaf with water once during the middle of baking.
• Bump oven up to 220 C or 425F and spray loaf with water again.
• Watch carefully - bake just until top is a nice golden brown, taking care not to over bake. The bread loaves should sound hollow when tapped on the back side.
• Remove from the oven and immediately brush with butter or (vegan) butter. Let the butter melt softening the crust.
• Allow them to cool completely on a wire rack. Slice and serve Rustic Rosemary Garlic Zucchini Bread as you please.

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

DELICIOUS ROSEMARY BREAD

Steps:

• Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
• Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
• Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.