Showing posts with label Balloon Boy Bread. Show all posts
Showing posts with label Balloon Boy Bread. Show all posts

Tuesday, September 7, 2010

Balloon Boy Bread

They always say it's good to be able to laugh at yourself. It's okay, I know you're laughing, too. I'd made this bread before and it turned out great. I love the flavor of rosemary in bread. The taste is amazing and the smell in the kichen is heavenly. The second time I made it, I made the mistake of leaving it in the bowl for the second rise. Not sure what I was thinking. As I tried to take it out of the bowl and put it on the baking sheet, it fell and became a blob of dough. Because we liked the flavor so well, I decided to bake in anyway. As it was baking, I looked in the oven and laughed. It was balloon boy bread. The texture was a little more glutenous than it should have been but the flavor was still delicious.




Romano's Macaroni Grill Rosemary Bread
Courtesy of Hunter at Recipezaar

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

Directions
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour.
Add one tablespoon of the fresh chopped rosemary.
Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.
Oil a bowl, put dough in it and cover with a towel.
Let dough rise in a warm place for one hour until doubled.
Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375°F.
Bake for 15 to 20 minutes, until lightly browned.
Remove from oven, brush with remaining butter (and salt if desired.).

I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday and Tuesday's at the Table.