Rosemary Peasant Bread
Ingredients:
1 packet yeast
2 C. warm water
1 T sugar
4 C. flour
2 tsp. salt
1-2 fresh rosemary (I used dried and it worked just fine)
Olive Oil
Corn meal flour
Melted butter
Salt
Directions:
Dissolve yeast in the warm water and sugar.
Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! (I used my KitchenAid with the hook attachment)
Cover and let rise for 1 hour or until double in size. (This took me about 1 1/2 hour)
Remove dough. It will be sticky. (Marie's tip: Put shortening or oil on your hands to handle the dough and shaping it. It works better than using flour on your hands).
Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. (I used parchmant paper and some oil)
Cover with a towel or greased plastic wrap. Then let it rise another hour.
Brush each round with melted butter and lightly sprinkle with more Rosemary and salt. Bake @ 425 for 10 minutes, then reduce temperature to 375 for 15 minutes more.
Try it out. It's so easy. Marie says it tastes like Macaroni Grill bread and I agree. Its THAT good. Good Luck!
2 comments:
Ok thanks. I'm gonna try it. Like I do the rest of your stuff you post.
That looks SO GOOD. I've decided I could easily love off of bread...in fact the piecing on bread before the real food comes out is often my favorite part of eating at a nice restaurant. I will give this a try for sure. Keep the recipes coming they are always tried and filed away.
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