Post by cfrosty on Oct 28, 2016 9:08:45 GMT -5
Good Morning,
My husband had full reconstructive Achilles's tendon surgery yesterday afternoon. His request this morning was for Jewel's Cheesy Chicken Chowder which he loves. I thought of making this bread but as you can see amounts are missing. Would anyone have this recipe and could give me the recipe. Thank you so much for you help! Carrie PS The "Recipe by" is that considered author space on MasterCook?
* Exported from MasterCook *
Rosemary Garlic Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ? cups water
2 tsp yeast
2 ? tbl honey
1 ? tbl Italian parsley
1 tbl rosemary
? tbl garlic powder
? tsp salt
3 ? cups unbleached all-purpose flour
Prepare yeast by sprinkling yeast into warm (105-115?F) water. Let dissolve for 5 minutes. (Foam indicates the yeast is active)
Chop herbs. Mix all dry ingredients in a large bowl. Form a well in the center. Pour into the well the water/yeast and honey. Mix with a wooden spoon to form dough. Knead dough for 8 - 10 minutes.
Let rise in a cleaned and oiled bowl covered with a dish towel (or plastic wrap). Place in a cool draft-free location for 1 to 2 hours until doubled in size. Or place in refrigerator overnight, allowing to come to room temperature before going on to the next step (2-3 hours).
Punch down dough. Gently and quickly shape into a ball. Allow it to rest for 5 minutes.
Shape dough into 2 oval loafs. Place on a lightly greased cookie sheet and cover with a dish towel. Proof in a warm, draft-free environment until doubled in size (1-2 hours).
Bake for 20-25 minutes at 400F.
Kim's Notes: I'm not sure how "tried and true" this recipe is as its one I created and have only made a handful of times to date - but I'm very pleased with the results. Well my husband says I didn't really create it as I copied the ingredients off a label from a local bakery. But I couldn't find a Rosemary recipe and so compared several other recipes and came up with this one that worked out great (we liked it better than the loaf from the bakery, but maybe we're biased)I'm not sure how "tried and true" this recipe is as its one I created and have only made a handful of times to date - but I'm very pleased with the results. Well my husband says I didn't really create it as I copied the ingredients off a label from a local bakery. But I couldn't find a Rosemary recipe and so compared several other recipes and came up with this one that worked out great (we liked it better than the loaf from the bakery, but maybe we're biased)
Source:
"RunnerKim 7/27/2000 CLBB"
S(Internet Address):
"http://192.99.119.244/showthread.php?1144-Baking-with-Voltaire&highlight=runnerkim+2000"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 35 Calories; 1g Fat (18.8% calories from fat); 3g Protein; 5g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat.
My husband had full reconstructive Achilles's tendon surgery yesterday afternoon. His request this morning was for Jewel's Cheesy Chicken Chowder which he loves. I thought of making this bread but as you can see amounts are missing. Would anyone have this recipe and could give me the recipe. Thank you so much for you help! Carrie PS The "Recipe by" is that considered author space on MasterCook?
* Exported from MasterCook *
Rosemary Garlic Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ? cups water
2 tsp yeast
2 ? tbl honey
1 ? tbl Italian parsley
1 tbl rosemary
? tbl garlic powder
? tsp salt
3 ? cups unbleached all-purpose flour
Prepare yeast by sprinkling yeast into warm (105-115?F) water. Let dissolve for 5 minutes. (Foam indicates the yeast is active)
Chop herbs. Mix all dry ingredients in a large bowl. Form a well in the center. Pour into the well the water/yeast and honey. Mix with a wooden spoon to form dough. Knead dough for 8 - 10 minutes.
Let rise in a cleaned and oiled bowl covered with a dish towel (or plastic wrap). Place in a cool draft-free location for 1 to 2 hours until doubled in size. Or place in refrigerator overnight, allowing to come to room temperature before going on to the next step (2-3 hours).
Punch down dough. Gently and quickly shape into a ball. Allow it to rest for 5 minutes.
Shape dough into 2 oval loafs. Place on a lightly greased cookie sheet and cover with a dish towel. Proof in a warm, draft-free environment until doubled in size (1-2 hours).
Bake for 20-25 minutes at 400F.
Kim's Notes: I'm not sure how "tried and true" this recipe is as its one I created and have only made a handful of times to date - but I'm very pleased with the results. Well my husband says I didn't really create it as I copied the ingredients off a label from a local bakery. But I couldn't find a Rosemary recipe and so compared several other recipes and came up with this one that worked out great (we liked it better than the loaf from the bakery, but maybe we're biased)I'm not sure how "tried and true" this recipe is as its one I created and have only made a handful of times to date - but I'm very pleased with the results. Well my husband says I didn't really create it as I copied the ingredients off a label from a local bakery. But I couldn't find a Rosemary recipe and so compared several other recipes and came up with this one that worked out great (we liked it better than the loaf from the bakery, but maybe we're biased)
Source:
"RunnerKim 7/27/2000 CLBB"
S(Internet Address):
"http://192.99.119.244/showthread.php?1144-Baking-with-Voltaire&highlight=runnerkim+2000"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 35 Calories; 1g Fat (18.8% calories from fat); 3g Protein; 5g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat.
