Monday, July 16, 2012

Rosemary Bread

This savory bread will keep you coming back for more!  It is delicous all by its self, or as a side to your favorite soup or salad.


In a large plastic bowel with a lid mix together:

3 cups flour (white or wheat)
1 tsp yeast
1 1/2 tsp salt
1/4 cup fresh rosemary leaves (about 2 sprigs)

Then stir in:
1 1/2 cups warm/hot water

Mix the ingredients together until everything is moist.
Place the lid on the bowel.
Allow to rise for 6 - 24 hours.

Form the dough into a loaf, and cut lines across the top of the loaf with a sharp knife.
Place on a cookie sheet sprinkled with flour or cornmeal.

Allow to rise 1 hour.

Preheat an oven to 425. When the oven is heated, place your loaf on a middle rack. Bake for 30-45 minutes (depending if your loaf is more long or round.)

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