Artisan bread....Rosemary Garlic and Olive Oil....

When I'm making flavored breads I use the basic bread dough recipe that I love (from Betty Crocker) and flavor it because it's a GREAT BREAD RECIPE.

I think it's excellent, the right amount of chewy and firm and elasticity.

These days, I can use all the Elasticity I can get, LOL!

So here's the basic bread recipe and yes, I use this base for cinnamon rolls too. Very versatile...

My bread recipe courtesy of Betty Crocker Cookbook....

2 packets of yeast (I use 2 Tablespoons from my big pack of yeast)
3/4 cup very warm water (Too warm for the baby's bath...)
Mix those two things together, a marriage made in heaven!!!

Then add:

1/4 cup sugar
1 Tablespoon salt
3 Tablespoons Crisco (shortening)
2 2/3 cup very warm water
5 cups flour


3-4 cups flour (added during kneading step)

Mix yeast and 3/4 cup water, let sit a couple of minutes to "work"... then add sugar. salt, Crisco and 5 cups bread flour.... Mix slowly at first, then raise the speed and mix well with regular beater paddle until smooth on medium speed.

Add 3-4 more cups of flour one cup at a time. I find it's usually about 8 1/2 cups altogether for a batch that makes a ton of cinnamon rolls or two nice big 9" loaves of bread. Use dough hook (kneader) to work flour into dough while you chill-lax and do your nails or something. Really, it is pretty darn easy with today's machinery.

Turn out dough onto counter. It's always good if the counter's clean. That is not a necessity, however.

Grease mixing bowl thoroughly. Put somewhat tainted dough back into mixing bowl. Flip it over or grease the top of dough, cover with towel and let rise in warm spot until almost doubled in size. (Depending on temperature this might be half-hour or an hour....)

Punch dough. (Removes latent aggressions)

Divide in half. (Permanent separation, SO SAD!!!!!)   ;)

Okay, now we're to the artisan part. I made this loaf too big, I should have cut the dough into THREE large pieces but I did two... One 9" loaf for cutting and one flavored loaf to make me/us fat.

This is the 9" loaf of bread that will be consumed far too quickly for anyone's benefit.... It's "resting" or "proofing" now... then into the oven it goes at 400 degrees until it's golden brown and sounds hollow when tapped....

Now we're moving into "Artisan" Bread.... and that just means you get to be super creative and have fun.

For this bread I use a piece of dough, olive oil, rosemary/garlic seasoning and sea salt...

And a baby monitor just because it's not good to ignore babies.  I'm just sayin'...

GARLIC/ROSEMARY/OLIVE OIL BREAD

Roll out dough

Coat with olive oil (I used my hands.... Ooooo messy!!!)

Then sprinkle with sea salt.... rosemary/garlic....

And roll:

Bake at 400 for around 25 minutes or so.... I brushed the bread with egg wash twice in the middle of the baking to give it a shiny, store-bought type surface.

And here is the final product!  Doesn't it look wonderful????

This is a couple of hunks of bread broken into pieces with seasoned olive oil dip... I used "Kiss by the Sun" black pepper and herbs seasoning, but any "bread" seasoning will work!