How To make Zesty Rosemary Rye Sticks
Ingredients
1
each
yeast, dry, active, package, or 2 1/4 teaspoons
2
tablespoon
molasses
1/4
cup
water, warm
1
teaspoon
orange, zest
1
teaspoon
lemon, zest
1/2
cup
flour, rye
1 3/4
cup
flour, all-purpose
1
teaspoon
salt
1/8
teaspoon
baking soda
3
tablespoon
rosemary, fresh, finely chopped, or 1 tb dried
2
tablespoon
oil, vegetable
1
each
egg
1/2
cup
juice, orange, fresh
1
cornmeal, to sprinkle on the baking sheeet
1
each
egg, lightly beaten, with 1 tb water
1/8
teaspoon
salt, coarse, for glazing the tops
Directions:
Preheat the oven to 325 degrees.
In a small bowl, combine the yeast with the molasses and warm water. Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes.
Prepare the zest by lightly grating the outer peel of the orange and lemon against the fine grate of a cheese grater. Use only the colored part of the rind; the underlying white portion is bitter.
In a large bowl or in the food processor, combine the flours, salt, and baking soda. Stir in the orange zest, lemon zest, and rosemary and mix well. Add the oil, egg, and orange juice and mix well. Add the yeast mixture and mix until well blended.
Knead well by hand for about 5 minutes on a lightly floured surface until the dough is smooth and springy to the touch. Place the dough in a large, lightly oiled bowl and turn over to coat all sides. Cover with a damp towel and set in a warm place until the dough has doubled in bulk, about 1-1/2 to 2 hours.
Punch the dough down and turn out onto a lightly floured surface or pastry cloth. With a sharp knife, divide the dough into 12 small pieces. With your hands, roll each piece into a stick approximately 12 inches long. You will have a more even-looking stick if you place the dough on a firm surface and roll your hands across the top, moving from the center outward.
Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal. Cover the sheet with a towel and let the sticks rise slightly in a warm place for 10 to 15 minutes.
Brush the tops of the sticks with the lightly beaten egg mixture and sprinkle with coarse salt. If desired, sprinkle with chopped rosemary for additional flavor.
Bake for 30 to 35 minutes, or until well browned.
How To make Zesty Rosemary Rye Sticks's Videos
The Simplest Garlic Spread You'll Ever Make (Garlic Confit)
The easiest and most delicious garlic confit recipe around! Great to enhance any soup, sandwich, sauce or pasta dish. Hope you enjoy!
*No Animals Were harmed in the making of this video*
(Shiloh was only given bread)
Ingredients:
Garlic
Fresh Thyme
Dried Bay Leaves
Whole Black Peppercorns
Whole Fennel (Anise) Seeds
Red Chili Flakes
Extra Virgin Olive Oil
(Optional) Kosher Salt
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The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
The Best Gravy You'll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your next roast with this ultimate guide to making the best gravy at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Easy Focaccia in 1hr ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
FULL VIDEO:
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
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#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
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Zesty Rosemaryrye Sticks - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Zesty Rosemaryrye Sticks Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Reconstituted
1 : Egg, Lightly Beaten With 1
1 3/4 c : All-purpose Flour
1 ts : Salt
1/8 ts : Baking Soda
1/4 c : Warm Water
Tablespoon Water
1 pk : (2-1/4 Teaspoons) Active
Medium Orange
Medium Lemon
Dry Yeast
Baking Sheeet
1 ts : Orange Zest Approx. 1/2
2 tb : Vegetable Oil
2 tb : Molasses
1 ts : Lemon Zest Approx. 1/2
3 tb : Fresh Rosemary, Finely
Chopped
1 : Egg
1/2 c : Orange Juice, Fresh
1 1/2 c : Rye Flour
Cornmeal to Sprinkle On
1/8 ts : Salt, for Glazing the Tops
1 tb : Dried Rosemary,
Coarse Salt for the Tops
Caramelized Onion Bread Recipe
This Caramelized Onion Bread is by far one of the best bread recipes. This bread is soft and fluffy and it smells wonderful while baking. The caramelized onion brings such a wonderful flavor.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 1 loaf
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups (500g) flour
1 tsp (5g) salt
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 bunch green onion leaves, finely chopped
1 1/3 cup (320 ml) warm water
caramelized onion
1. In a frying pan heat oil over medium heat. Cook onion until soft and golden brown, for about 7 minutes. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature to rise until doubled in size.
3. On a floured surface roll the dough into a loaf. Place in a 6x10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and few green onion chopped leaves on top.
4. Preheat oven to 470F (240C). Place a small pot with water at the base of the oven to create steam.
5. Bake for 15 minutes with steam then remove the pot with water from the oven.
6. Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
7. Cool on a wire rack. Let the bread cool completely before cutting.
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