lavender olive oil bread...lavender olive oil bread i wanted to make more rosemary olive oil bread,...

LavenderOliveOilBread

IwantedtomakemoreRosemaryOliveOilbread,butdidn'twanttostripmyrosemaryplant,soItriedthesamerecipewithfreshlavenderleaves.TheslightsweetnessofthelavendermakesthisespeciallygoodforFrenchtoast--andindeed,mybetatestershavealreadyaskedformore!

Note:Inmakingbread,exactproportionsareimportant,soIfinditworksbettertomeasureeverythingingrams,includingliquids.Useanelectronicscalewithbothouncesandgrams.

Ingredients:

400g(3cups)all-purposeflourOR200gall-purposeflourand200gbreadflour(highprotein)8g(2tsp)Koshersalt8g(2tsp)instantorrapid-riseyeast200g(scantcup)wateratroomtemperature45g(1/3cup)oliveoilSmallhandfulfreshlavenderleaves,finelychoppedButteroroilspraysuchasPamforgreasingthebowls/pans

OPTIONAL:100glevain(starter)

Method:

1. Combinetheflour,yeast,andsaltinalargebowl,plusthelevain(ifusing).Addtheoliveoilandroomtemperaturewater,andbeat(oruseanelectricbeater)forabout30seconds,addingmorewater,1tablespoonatatime,untilthemixtureformsaballandisslightlystickytothetouch.Makesuretoincludetheflouratthebottomofthebowl.

2. Turnthedoughontoaflouredworksurface.Sprinklewiththelavenderandkneadbyhanduntilthedoughfeelssmooth.Putitinanoiledbowl,coverwithplasticwrap(sprayedwithoilorPam),andletriseuntilthedoughdoublesinsize,about2hours.(Youcancutthisrisingtimeasshortas1hourifyouareinahurry,oryoucanletthedoughrisemoreslowly,intherefrigerator,forupto8hours.Atthispoint,youmayalsowrapthedoughtightlyinplasticandfreezeforuptoamonth;whenreadytouse,thawinacoveredbowlintherefrigeratororatroomtemperature.)

3. Lightlydustaworksurfacewithflour.Shapethedoughintoaround,sprinklingwithflourasnecessarybutkeepingittoaminimum.Lineacolanderorlargebowlwithawell-flouredkitchentowel,settheloafinthebowl,andcoverwithanothertowel(thiskeepsitfromspreadingtoomuch).Letthedoughrisefor1-2hours.YoucanalsoletitriseinaDutchovenorLeCreusetcasserole.

4. About45minutesbeforethedoughhasrisen,heattheovento425°F.Putanovenproofskillet(preferablycastiron)onthefloororthelowestrackwhiletheovenheats.Ifyou’reusingabakingstone,putitontherackabovetheskilletwhiletheovenheats;ifnot,lineabakingsheetwithparchmentpaper.

5. Onceyou’rereadytobake,slideorturnthedoughoutontoalightlyflouredpeelorflexiblecuttingboard,seamsidedown,orjusttransferittothepreparedbakingsheet.Slashthetopoftheloafwithasharpknifeorrazorblade.Usethepeelorcuttingboardtoslidetheloafontothebakingstoneorslidethebakingsheetintotheoven.Partiallypullouttherackwiththeheatedskilletandverycarefullypouronecuphotwaterintotheskillet–thiswillcreateaburstofsteam.Slidetherackbackinandimmediatelyclosetheovendoor.

OR:CovertheDutchovenandslideitintothepreheatedoven.Ifyoudothis,you'llneedtotakethelidoffafter25minutes,thenbakeforafurther10-15minutes.

6. Bakeforabout40minutes,turningthebreadorthebakingsheethalfwaythrough,untilthecrustisgoldenbrown,thebottomsoundshollowwhentapped,andtheinternaltemperaturereaches200°Fonaquick-readthermometer.Ifthebreadisbrowningtooquickly,lowerthetemperatureto400°F.Removeandcoolonawirerack.

7. Whencompletelycool,youcanwrapthespareloafinaziplokbagtofreeze,orstoreatroomtemperatureinaloosebag,cutsidedown.Aswithchocolate,wefindthatstorageisnotaproblem!