Baking Vlog Ep. 2: The Power of Rosemary

Part of a web series of bread baking and talk about the craft of journalism, this time with Rosemary. I hope you like it, and please subscribe on YouTube, and to my e-mail list.

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***This is another video in a series of vlogs meant to help me work on video editing, and my amateur bread baking. It’s not perfect, but I hope I show some improvement over time. Thanks for being with me as I try to improve myself, and hopefully add some interesting content to the world***

Rosemary Bread Recipe

What you need:

1 Tbsp sugar
1c warm water
1 package active dry yeast (.25 oz)
1 Tbsp olive oil
1 tsp salt
2 Tbsp butter (softened)
2 Tbsp rosemary
Sea salt
3c flour

1) Mix sugar, yeast, and warm water in a bowl. Begin to stir, waiting for bubbling to show the yeast have gone to work. When bubbly, add salt, butter, 1 Tbsp rosemary, and 2c flour. Stir and add in flour as necessary.

2) Shape into a workable dough.

3) Lightly dust a Banneton with rice flour (or almond flour for an interesting flavor) for the dough to rise for 30+ minutes or so before transferring to a baking sheet. Alternatively, set the loaf/loaves on a greased/oiled pan to rise. Pre-heat oven to 375F.

4) Sprinkle rosemary on the loaves to taste. Optionally, sprinkle a little sea salt. You can lightly oil the loaves before sprinkling if you want.

5) Bake 20 minutes or until brown.

6) Enjoy!

Read the essay about Machiavelli, power, and the press.

(Inspired by this recipe)

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