Wednesday, February 9, 2011

Walnut-Rosemary Herb Bread

This very special bread is baked in a pre-heated enamel or cast iron Dutch oven or can even be baked in a large lidded Pyrex bowl. The results are an immense round, beautifully crusted, fragrant loaf of bread, that is perfect for dipping in a garlic-seasoned olive oil with balsamic vinegar.

4 cups GF flour blend + 1 to 2 t. extra xanthan

¼ cup buttermilk powder
1 t. salt
5 t. rapid rise yeast
3 eggs, room temperature
1 t. apple cider vinegar
½ cup extra virgin olive oil, plus 3 T. to use in Dutch oven
1 T. honey 
1 1/2-1 3/4 cups water, warmed to 110-115 degrees
2-4 T. fresh rosemary, finely chopped
½ cup walnuts, chopped

Place dry ingredients (first four) in a large mixing bowl and whisk until well blended.

In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1½ cup of the warm water and stir to blend. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for at least 2 minutes. If the dough is too stiff add another ¼ cup (or slightly more) warm water until a thick, shaggy dough forms.

Add walnuts and rosemary and mix just until evenly distributed. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

Preheat oven to 400˚F while dough is resting. Pour 2 tablespoons of olive oil in a 2.5 quart enameled, cast iron Dutch oven, or ceramic oven proof casserole dish.Place the baking vessel without the lid on, in the oven and allow to preheat. After the dough has rested, gently scrape the bread dough into the pre-heated baking vessel. Use a moistened spatula or the back of a large spoon that has been dipped in water to smooth the top of the dough if necessary.

Pour the remaining olive oil down the sides and over the top of the dough. Cover with a lid** and bake for 45 to 60 minutes, or until an instant read thermometer inserted into the middle of the bread reads 205˚F degrees. This is a very large loaf, so be sure that the center is done.

Remove bread from container and let cool somewhat before cutting. Eat this bread fresh or allow to cool completely and then freeze.

Makes: One very large mounded loaf of bread.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free." To watch a Youtube slide show "tour" of the cookbook, click this link:

No comments: