Best 2 Rosemary Sea Salt Bread Recipes
Embark on a culinary journey with this Rosemary Sea Salt Bread, a masterpiece that tantalizes your taste buds with its aromatic allure. This delectable bread is a symphony of flavors, featuring a crisp crust that shatters upon each bite, revealing a soft and fluffy interior infused with the herbaceous essence of rosemary and the savory touch of sea salt. This recipe is a testament to the transformative power of simple ingredients, elevating everyday bread into an extraordinary treat.
Within the article, you'll discover a collection of recipes that cater to every baker's skill level and preference. For those seeking a traditional approach, the Classic Rosemary Sea Salt Bread recipe offers a straightforward guide to creating this timeless favorite. If you're looking to elevate your bread-making game, the Sourdough Rosemary Sea Salt Bread recipe introduces the tangy complexity of sourdough starter, resulting in a bread with a rustic charm and depth of flavor.
For those with dietary restrictions, the Gluten-Free Rosemary Sea Salt Bread recipe provides an alternative that doesn't compromise on taste or texture. And for those short on time, the Quick Rosemary Sea Salt Bread recipe offers a streamlined approach that yields a delicious loaf in just an hour.
No matter your skill level or dietary needs, this article has a Rosemary Sea Salt Bread recipe that will satisfy your cravings. Prepare to indulge in the sensory delight of this aromatic bread, perfect for any occasion, be it a leisurely breakfast, a hearty lunch, or an elegant dinner party.
CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS
Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 32m
Yield 60
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
- Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
- Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
- Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
- Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g
ROSEMARY SEA SALT BREAD
This is based on a recipe I have had forever, from who knows where, and which I've changed quite a bit. I reduced the salt to 3/4 tsp, as the original 2 tsp was clearly too much for this amount of flour, especially if you sprinkle salt on top. I also reduced the water from 1 cup to 3/4 cup. This makes two small loaves.
Provided by duonyte
Categories Yeast Breads
Time 3h40m
Yield 2 small loaves
Number Of Ingredients 8
Steps:
- Place yeast, sugar and water in a medium bowl. Let it stand 10 minutes or so, until it is bubbly.
- Add one cup of flour and mix well.
- Add remaining flour, salt, rosemary and 1 tbl olive oil, and mix to make a smooth dough.
- Turn out onto a floured board and knead for about 10 minutes, adding additional flour if necessary. Form into a ball.
- Pour 1 tsp olive oil into a medium bowl. Dip the top of the dough into the oil, turn so that it is on the top, and place the dough into the bowl. Coat entire dough ball with oil. (Or, grease the bowl, turn dough to grease the ball).
- Cover and let rise in warm place until doubled, about an hour.
- I put all the ingredients in the bread machine and used the dough cycle. This is a small amount of flour, and you should check it ten minutes or so into the cycle - I used my spatula to push the flour towards the paddle, and this permitted it to turn into a ball of dough. I let the dough rise in the machine without an additional oil.
- Turn out the dough onto a lightly oiled surface, deflate gently, and let the dough stand another five to ten minutes.
- LIghtly grease a baking pan or heat baking stove in 450 deg oven.
- Divide the dough in half, forming into two rounded loaves.
- Brush remaining oil on the loaves (one or two teaspoons should be enough) and sprinkle with the coarse sea salt, to taste. I suggest you sprinkle lightly. Do not use table salt, but flake salt would be good, also.
- Allow the loaves to rise, lightly covered, for about 30 minutes.
- Place in pan or onto the baking stone and bake for 20-25 minutes, or until lightly browned.
Tips:
- Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 tablespoon of dried rosemary.
- Don't overwork the dough. Overworking the dough will make the bread tough.
- Let the bread rise in a warm place. This will help the bread to rise properly.
- Bake the bread until it is golden brown. This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
Conclusion:
Rosemary sea salt bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use fresh rosemary and sea salt. This bread is also a good source of fiber and protein.
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