The fragrant rosemary brie bread
This bread is very popular when I see it, because it is low-fat and low-sugar, and it is easy to store, and the method is also very simple, when kneading the dough, I put some fresh rosemary in it on a whim, and it feels too suitable for rosemary control after it comes out!
Preparation of rosemary brie bread
Step 1
Mix all the ingredients except butter and salt, beat the dough at low speed for about 10 minutes at high speed to form a thick film.
Step 2
Divide into small pieces, add butter and salt, continue to beat the noodles and make a shot. I added some black pepper, and the ones I didn’t like were negligible.
Step 3
After fermentation, exhaust and knead into rounds, divide into 10 pieces, add rosemary leaves.
Step 4
Cover and let stand for about 20 minutes, then roll into a cow tongue shape.
Step 5
First down and then stacked up.
Step 6
Then roll it up from top to bottom to form a two-pointed olive shape.
Step 7
Put a bowl of hot water in the oven and continue fermentation for half an hour.
Step 8
Sprinkle with flour and cut the bale.
Step 9
Preheat the oven to 180 degrees, bake for ten minutes, then turn to 200 degrees for five minutes.
Step 10
Let cool after baking. Crispy on the outside and soft on the inside, very chewy.
Step 11
I don’t feel too sinful to come when I’m hungry.
Cooking tips for rosemary brie bread
1. The amount of dough water depends on the water absorption of the flour, and a part of the water can be set aside in advance. 2. The fermentation time is only for reference, the winter time will be longer, and the summer will be shorter.