Rosemary Spice Bread

Overview

Spice bread uses flour with a slightly lower protein content to make an elastic dough, and the aroma of a large amount of olive oil kneaded into the dough is the characteristic and charm of Spice bread. In addition to the aroma of olive oil, the bread is sugar-free but very soft, which is also one of its characteristics. Even my mother, who loves sweets very much, said it was so delicious.

Tags

• baking
• cheese powder
• dried rosemary
• high gluten flour
• low gluten flour
• olive oil
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Beat all ingredients except dried rosemary and cheese powder with a chef's machine until a transparent, uniform and elastic film appears. Roll into balls for the first fermentation

   

2. 2 The first fermentation takes about 1 hour. In the current weather in Beijing, fermentation can be done at room temperature. After the fermentation is completed, the dough will be about 3 times in size. Dip your fingers in flour and poke a hole in the middle of the dough. If it does not shrink back, the fermentation is complete.

   

3. 3 The dough weighed 881g. I divided it into 10 equal portions, each portion was 88g, rolled into a round shape, and placed it on the chopping board to rest for 30 minutes. Remember to use a timer, remember to cover with plastic wrap, and remember to seal it downwards.

   

4. 4 After resting, knead the dough again to remove the air from the dough, roll it into a round shape, flatten it, and place it on the baking sheet. Flatten it with your hands, not roll it with a rolling pin, just tap it hard a few times.

   

5. 5 Coat the surface of the dough with olive oil

   

6. 6 Sprinkle with rosemary. My rosemary was fresh and roasted at 120° for half an hour.

   

7. 7 Use chopsticks to poke a few holes on the surface of the bread. I was a little too careful, fearing that I might break the dough, but I should have. Then sprinkle with cheese powder

   

8. 8 250° for upper heat, 220° for lower heat, 15 minutes. The coloring is pretty good. There are a few buns that have stuck together after swelling. Gently pull them apart while they are still hot. There are very thin strings on them, which will not damage the skin.

   

9. 9 Transfer to a wire rack and let cool. After cooling, store in a plastic bag. The excess can be frozen in the freezer of the refrigerator. You don’t need to defrost it when you eat it. You can bake it directly in the oven and it will be as delicious as freshly baked.

   

10. 10 The next morning, bake one in the oven for breakfast. If stored at room temperature, bake it at 100° for 2 minutes

    

11. 11 Look at the organization inside

    

12. 12 Look at the softness