back to my kitchen at my sweet home .
don’t get me wrong I loved the vacations! but getting back to your home and to your order of stuff is nice also! (you can see all my travel details on my Instagram highlights)
we ate a lot and enjoy every meal during our traveling but we ended up with few extra pounds but no need to stress about that. now back to our normal life we will get back on track.
I warmed-up my kitchen with some easy no-kneading bread with an extra boost of rosemary flavor . it is so easy to make . you just mix the ingredients and let it sit while you do your other house chores.
pop it in the oven and that’s it! you have homemade warm healthy bread with no artificial unnecessary ingredients.
it goes amazingly with sweet and savory sandwiches .
my favorite combination with this bread is some ricotta cheese and homemade strawberry chia jam , try it! it is mind blowing!
it is so easy to make . you just mix the ingredients and let it sit while you do your other house chores. pop it in the oven and that’s it! you have homemade warm healthy bread with no artificial unnecessary ingredients.
- 3 cup wholewheat flour
- 3 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 1 tsp active rapid rise yeast
- 1 1/2 cup water room temperature
- 2 tbsp cornmeal
- 1 tbsp olive oil
in a deep glass bowl, combine flour,garlic,rosemary, salt, pepper and yeast
add the water to the mixture and mix with a wooden spoon until you have a wet sticky dough.
cover the bowl tightly with plastic wrap and leave it at room temperature or if you live in a cold weather area, you can put it in a turned off oven or microwave with the light on. leave it there overnight .
you will know it is ready to go when you see bubbles forms on surface and the size of the dough is bigger. it depend on how warm the area where you left it is it could take from 8 to 18 hours.
i live in Dubai, so it is pretty much warm here , it didn’t take more than 8 hours.
after this step is done, prepare your baking loaf pan.
drizzle some oil and spread it well than add the cornmeal and tap it around until you cover all the interior edges
on a floured surface shape the dough into a rectangle shape or similar to the loaf pan shape you are using , out it in the baking loaf pan and cover it with a clean towel .
let it rest in a warm place for extra 2 hours until it double the size. remember it may take some extra time if you live in a colder weather. putting it in the turned off oven with the light on will help a lot.
after it doubled the size.
preheat oven on 220 C . decorate the top with some salt crystals and rosemary leafs .
bake until golden brown from 30 to 40 minutes.
let the load rest for 10 min to 30 minutes before cutting it for cleaner cuts.
when the baking time reach the 30 minutes, start checking on the load edges so it don’t get burned.
if you see that the edges are getting a dark brown color remove it even if the 40 minutes or not done, so you won’t burn the edges.
remember it all depend on the weather at your area, the rising time will vary, so be patient and don’t move to the next step until you see the bubbles.