INGREDIENTS

1/2 cup warm milk 125 ml (you may use water if you do not have milk)
1/4 teaspoon sugar (1g)
1 pack dry active yeast, about 2 teaspoons
4 cups All-Purpose Flour + some for dusting (500g)
3/4 tablespoon salt (15-17g)
1 cup lukewarm water add a splash extra if needed (236 ml)
1 egg, mixed
1 tablespoon Olive Oil + for greasing
STEPS

1 – Stir yeast packet into a warm to touch milk and sugar and allow the yeast to bloom for about 5 minutes. When it starts to bubble and foam, it means the yeast is active and ready to be used.

2 – In a large bowl, mix flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.

3 – Mix one egg with warm water to warm up cold egg, and add to the flour.

4 – Using your wooden spoon or spatula, start combining everything. Once combined using your hands, begin to knead the dough; when it starts to pull away from the sides of the bowl, it is ready to rest. I knead for about 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time, and vice versa, add a splash more water if it’s too dry—drizzle olive oil and tap/glaze all over the dough.

5 – Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes an hour or two hours, sometimes less if the house is warmer. (RISE 1)

6 – Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your fingers and slowly deflate. At this point, you could place the dough in the baking pan, but following step 7. the bread turns out so much better.

7 – Using your hand, fold the dough—light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour. You may leave it for up to 3 hours. You do not have to wait for the second rise but the bread turned out so good. (RISE 2- optional). If you choose not to do this second rise then just move to step 10.

8 – Preheat the oven to 450 F

9 – Once the dough has doubled once again, knead it again to shape it.

10 – Place the shaped dough into a lightly greased or parchment-lined cast iron casserole, and let it rise for the second time at the warmer area. Sprinkle the top with a bit of flour and score lines on top. As the bread bakes, it will expand, and those scored lines will become more visible. (RISE 3)

11 – Also, you could preheat the cast iron casserole before baking by drizzling a bit of oil first. Then place it in the cold oven to heat up gradually for about 10 minutes or so. Never put a cold, empty pot in a hot oven to heat. So heat the cast iron casserole for a bit first then, place the dough in. Bake for about 45 to 50 minutes, removing the lid completely 8-10 minutes before the bread is done. This way, it will get a deeper color and crispier.

12 – Remove bread from the cast iron casserole, wrap it in the kitchen towel and let it cool for at least 30 minutes before slicing.

NOTES
You may skip the egg.
You may use water instead of milk.
The outcome of the bread depends on the water temperature, oven, flour, yeast even air.

Bon appetit!

As November takes us into colder weather, there’s just something about frosty window panes and that winter chill in the air that makes us want to bake bread. Baking homemade bread may seem like an intimidating feat but we promise that this delicious and fragrant rosemary garlic bread recipe is easy to follow and so rewarding. The smell of freshly baked bread will cozy up your kitchen immediately. This recipe is perfect to make during the Holidays – here is what you need:

Ingredients:

1 1/2 tsp active dry yeast

1 cup warm water, 110-115F

2 tsp white sugar

2 tsp fine salt

3 TB extra virgin olive oil

2 1/2 cups bread flour

1 TB dried rosemary

1/4 tsp freshly ground black pepper

1/2 tsp dried oregano

1 head of roasted garlic

extra olive oil for brushing on top and serving

coarse sea salt for sprinkling on top

Preparation:

In a large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.

Add rosemary, black pepper, and oregano. Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine, but still should be manageable.

Place the dough ball in a well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in a warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)

After the dough is doubled, gently punch it down and shape into a rounded loaf. Using a sharp knife, make a criss-cross design on top. Place rounded loaf on a greased baking sheet. Cover the loaf with a large mixing bowl inverted over it. Make sure the bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approximately 1 hour.

After the dough has doubled again, very gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Try not to deflate the loaf at all.

Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise the temperature up to 425F and spray the loaf with water again. Watch carefully – bake just until the top is a nice golden brown.

Let bread rest for 5 minutes before cutting into it. Serve bread fresh and warm, with your favorite oils.

Trust us, this bread is so incredibly delicious and fragrant, everyone who we shared it with couldn’t resist taking another piece. This is a great way to get into making bread and perfect to impress if you want to bring something to a Holiday party. f you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.