How are your resolutions going? How are we already 10 days into 2012?
Did you make any this year? Do you have un-fun goals or good ones?
I’ve never been big on New Year’s Resolutions. If I want to do something bad enough, I would hope I could make that goal and work on it any time during the year.
But I definitely have some things I want to do this year.
I want my 2012 to be full of:
family and friends
hugs + kisses
happy hours with friends
callouses from re-learning guitar, and headaches from re-learning piano
more delicious food than I had in 2011
homemade bread, any time I have the time to make it
When we were painting the dining room a few weekends ago, I took my favorite farmhouse bread recipe and made a couple new spins on the recipe.
The only thing we still have growing in the yard right now is fresh rosemary, and I’m still completely in love with it.
Rosemary, a big pinch of salt, and a quick drizzle of olive oil takes an awesome loaf of homemade bread to an even more awesome level.
If you haven’t made any resolutions yet, do me a favor? Let’s make 2012 the Year of Homemade Bread – are you in?
Rosemary and Olive Oil Farmhouse Bread
Makes: 2 loaves, 12-16 slices each
- 3 cups bread flour
- 1/3 cup honey or agave nectar
- 1/4 cup canola or safflower oil
- 1 Tbsp salt
- 4 1/2 tsp active dry yeast (2 packages)
- 2 1/4 cups warm water
- 3 cups all purpose flour
- 2 Tbsp olive oil, divided
- 2 Tbsp fresh rosemary
- In the bowl of a stand mixer or other large bowl, mix the bread flour, honey/agave, oil, salt, and yeast.
- Add warm water to flour mixture and mix together until the water is incorporated.
- Stir in the all purpose flour, 1 cup at a time, until the dough is mixed together and is easy to handle.
- Knead dough (with dough hook or by hand) until it is smooth and springs back when you touch it (about 5 minutes).
- Place the dough in a large bowl that has been coated with1 Tbsp of the olive oil. Cover with plastic wrap or a towel and sit in a warm place to rise for 40-60 minutes or until dough has doubled.
- Punch dough down, knead in the last tablespoon of olive oil and the fresh rosemary and divide the dough into 2 equal pieces. Roll each piece into a rectangle (the width of your loaf pans), roll up and place into your greased loaf pans.
- Cover the loaf pans with plastic wrap or a towel and let the dough rise, again, in a warm place 40-60 minutes, or until doubled.
- Preheat oven to 375 degrees and place rack in the middle of the oven.
- Bake bread for 40-45 minutes or until the bread is golden brown and they sound hollow when tapped.
- Remove from the oven and let them cool 5 minutes before removing from the pans.