baking day - bread

The last couple days have been baking days! I had a lot of bread to make, and Alex wanted some more honey oatmeal rolls to take with him on a trip he's taking.  

Here is the bread all rising, there are a couple pans of honey oatmeal rolls, a couple small loaves of white sourdough bread, and a loaf of wheat sourdough bread.

Here is the finished loaf of wheat sourdough bread. This loaf is a little denser and made with wheat flour. It was an experiment, but turned out really well!!

These are the two small loaves of white sourdough bread - my favorite! They're a little smaller than the wheat loaf, since they used less dough each.

All in all, a productive baking day!

rosemary olive oil bread

I've made this bread a couple times before, usually to take somewhere. It's a great recipe, and really easy to do!

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. sugar
2 tsp. active dry yeast
1 tsp. salt
2 tsp. dried
 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Source: http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread.html