One of the most popular breads that comes out of the TCEP Convention Suite is the Rosemary French bread. It is light and airy, with a Rosemary flavor. This bread is popular with the guests and the bakers, because it requires minimum prep, has no mid-knead add-ins and is quick to prepare.
Though the bread machines that the convention suite uses already have a ‘French’ setting, we have discovered that altering the program to give a little more rise helps the texture of the bread. These instructions were discovered in the manual for the machines, and has become the preferred way to prepare our french breads.
First the programming instructions:
French 2.0 lb Medium Original Modified Temperature 355°F 355°F Total Time 3:30:00 3:45:00 Preheat :00 :00 Knead1 05:00 05:00 Knead2 20:00 15:00 Rise1 40:00 50:00 Punch :10 :10 Rise2 29:50 50:00 Shape :10 :10 Rise3 59:50 50:00 Bake 55:00 55:00 Warm 60:00 60:00
And now the recipie for a 2.0lb loaf (any bigger and it won’t fit in the machine):
4 cups bread flour
2 Tablespoon sugar
2 teaspoon salt
yeah, that’s it
1 1/2 cups water
2 Tablespoon Olive Oil
I’m often slightly generous with the oil measurements
2 1/4 teaspoons yeast
2 Tablespoons dried Rosemary (or more, dont’ go above 3.)
These can be added directly to the dry ingredients, they don’t need to be added in via dispenser, which makes things much easier when prepping. We believe that the extra time to hydrate makes the rosemary infuse into the bread more. We haven’t put the rosemary in as an add-in in years, it just goes straight into the bag of dry ingredients when we prep.
Place wet ingredients in pan and put the dry ingredients on top of wet.
Dig a small ’well’ in the dry ingredients and pour the yeast into the well.
Place pan in Bread Machine and set up for:
- 2 lb loaf
- Personal Baker FRENCH Bread setting (see above)
- Medium Darkness
Start immediately or set up as a delay timer for when you want the loaf to be ready. This loaf has no issues with being prepared on delay.
After loaf is complete remove from pan and allow to cool for 15 minutes before cutting.
Serve plain, or infuse some olive oil with left over rosemary during the baking for an extra special treat.