Recipes Maste 14

The easiest bread recipe I've created to date, and it's very versatile in that you can substitute the herbs, i.e. instead of rosemary, use thyme, fennel seeds, etc... Yield: 1 round loaf Prep: 10 Mins. 1st rise: 9-12 Hrs. 2nd rise: 1-1/2 Hrs. INGREDIENTS: Wet: 1-1/2 cups warm water 1/2 teaspoon active/rapid dry yeast (not regular) 1 TB amber agave (or honey) Dry: 3 cups all-purpose flour 2 teaspoons dried rosemary (not ground) 1-1/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper --1 TB melted butter, (to brush top while hot out of oven) METHOD: Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment. Turn on pilot light in oven (no heat). In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside. In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.   Add the wet mixture  and...

A quick 5-minute no-knead dough to prepare the night before, then easy to roll out and add swirl filling upon waking the next morning to enjoy throughout the day... Yield: (1 loaf) O/N Prep: 5 Mins./Overnight rise time: 9 -12 hours Next Morning Prep: Roll/Add Spiral Filling: 10 Mins. 2nd Rise 1 Hr. Bake 35 to 40 Mins. INGREDIENTS 3 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) --2 teaspoons Mazola oil (For top and bottom of dough ball so it doesn't stick or form crust while rising in bowl) Swirl filling 2 teaspoons ground cinnamon 1/2 cup raisins Brushing top 2 tablespoons unsalted butter, melted METHOD Add flour and sugar to a medium-size bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water, then stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough stic...