Directions: |
Directions:Using the stand mixer, combine the flour, dried rosemary and mix with the dough hook on low speed
While that is mixing, add the yeast, salt and sugar mixture and continue to mix on low speed until everything is incorporated, approximately 2 minutes
Once everything is combined, add 1 cup + 4 Tablespoons warm water and 2.5 tablespoons of olive oil to the mixer and continue to mix on low speed for 2 more minutes. keep the rest of the olive oil for later
Increase the speed to medium and continue to mix for 6 more minutes
Remove the dough hook and cover the bowl with a damp towel or greased plastic wrap. Set aside in a warm spot in your kitchen for 15-20 minutes or until the dough becomes soft and the surface is smooth
While your dough is resting, lightly spray a 13x9 inch cake pan. sprinkle corn flour over the surface of the bake tray.Once the dough is rested, turn out onto your floured surface and punch out all the excess air that has formed using a fist.
Form the dough into a rectangle that is the shape of your bake tray using arolling pin
Use a fork poke holes all over the surface of the dough.
Pour the remaining 1 T of Olive Oil over the entire surface of the dough
Lightly cover once again with greased plastic wrap and allow it to sit in a warm environment for 30-45 minutes. The dough should be roughly 2 1/2 - 3"in height once it is ready to bake.
While the dough is rising, preheat your oven to 350 degrees
Once the dough has fully risen, remove the plastic and place into the preheated oven and bake for 15-30 minutes. The time will vary depending on the power of your oven. When the Pan Bread is done, it will sound hollow when tapped in the center and the crust will be golden brown and crisp
Carefully transfer the b read to a wire rack. Enjoy |
This recipe for Earl's Pan Bread is from