Bread

Since we moved, I decided that in the "spare" time I have now since I'm not working I would try to improve my bread-making skills. My inspiration really came from a delicious bread that Brad's Aunt Dina brought us for dinner after I had Scarlett. I have wanted to make a commitment to this conquest for a long time. I have always admired my mother-in-law's homemade rolls, and my grandmother's cinnamon rolls, etc. So I decided that now was the time. I conquered biscuits last year, so I was hopeful.
My first attempt was Monday. I made a recipe Pam had told me about this summer for a hard roll (like french bread). Mine weren't that great. I've decided I used just a tad to little yeast, though. Then yesterday Dina emailed me the recipe for the bread she brought us. It is an herb bread like a focaccia and she served it with olive oil and balsamic. Yum. So I ran out to the store and bought some fresh rosemary and then hurried back to start it in time to eat it with dinner.
Honestly, I could have skipped the dinner I made and just been happy with the bread. I made my favorite pasta and wanted nothing to do with it because the bread was so delicious! I'm not sure if that is a good or bad thing though. . . Anyway, it is my new favorite food. It also makes your house smell amazing when it's cooking. The recipe makes 9 small (salad plate sized) loaves and this morning there are only 3 left. Okay, that's a little embarrassing.

Well, what kind of friend would I be if I went on and on and never shared the recipe, right? Here it is.

Herb Foccia

2 ½ c. water

2 Tbsp. Yeast

2 Tbsp. Sugar

Let sit until foamy

3 Tbsp olive oil

1 Tbsp. Salt

2 Tbsp. Minced red onion

*If using fresh herbs use 2 Tbsp. But if using dry use 1 Tbsp.

Add the following herbs:

Basil

Rosemary

Oregano or thyme

Add:

6 cups flour

Knead until smooth. Let rise to double. Punch down and divide into 9 small loaves. Rise until double. Brush tops with olive oil or egg whites. Bake 375 for 20-25 minutes.