I am a lover of all things bread. There I said it. The carb queen. That’s me. Love bread and everything about it. And speaking of everything, the Everything Bread I buy at Walmart is one of my all time favorites. Like an Everything Bagel, the top is covered in poppy seeds, dried onion, dried garlic and who knows what else, and just a hint of salt too. My 15 year old son and I can polish off a loaf in just a few days.
Time rolled around again for The Secret Recipe Club. My assignment this month was Veronica’s Cornucopia. She had quite a few recipes that drew my attention, but when I found her Rosemary Peasant Bread I knew I wanted to try an adaptation.
With bread I don’t like to steer too far away from the original recipe as you can really mess things up if you do. In looking at Veronica’s pictures, it looked like this bread has a tender crumb, but loose, not tight, which most likely comes from the lack of kneading the dough.
So I made a few adjustments, subbing in some milk for some of the water, and adding in a few more ingredients to compliment the rosemary. While it’s not quite “everything” it definitely had some amazing aroma and the flavor was truly wonderful.
I was a bit overzealous with the Kosher salt, so only use a light sprinkling with that ingredient. I also mistakenly put all of the dough into a 9×9 baking pan instead of into two different 8″ or 9″ cake pans. I actually intended to use a 13×9 pan since I had planned to make one big dish instead of two small ones, but I messed up. :-P Because of that, the center of my bread was still a bit doughy, but I blame myself for that.
This reminded me of an English Muffin. I loved the crispy chewy edges! When I put the pan in the oven the yeast in the dough was highly active, actually bubbling and popping as I put it in. Overall a very good bread, though I would like to try it again with a little less salt on the top and in the proper sized pan. Thanks for the great recipe Veronica!
- 1½ cups water
- ½ cup milk
- 2½ teaspoon SAF instant yeast
- 1 tablespoon sugar
- 4 cups unbleached all purpose flour
- 2 teaspoons salt
- 1½ teaspoons dried rosemary
- ½ teaspoon fennel seeds
- 1 teaspoon dried onion
- ½ teaspoon dried minced garlic
- Dried rosemary
- Fennel seeds
- Dried onion
- Dried minced garlic
- Kosher salt
- Combine the water and milk and warm to 105-115 F then place in a large bowl. Sprinkle yeast and sugar over the top of the water/milk mixture. Let yeast work for 5-10 minutes until foamy and bubbly.
- While the yeast is working, combine flour, salt, rosemary, fennel seed, dried onion and dried garlic in a medium bowl. Whisk to combine.
- When yeast is ready, add the flour mixture to the yeast mixture and stir to combine with a wooden spoon. Don’t knead the dough, just cover it with a clean towel or cloth and place it in a draft free location and let rise for until doubled in size (30-60 minutes).
- Spray a deep 9×9 baking dish (or a 13×9 pan) with nonstick cooking spray. Scrape the dough into the pan. Spray a piece of plastic wrap and cover and let rise another 35-45 minutes.
- Carefully remove plastic wrap and sprinkle the top of the dough with fennel seed, rosemary, onion, garlic and Kosher salt.
- Bake @ 425 for 20 minutes, then reduce temp to 375 for 15 minutes more.