Sunday, July 13, 2014

Rosemary Bread

3 1/4 cups unbleached all purpose flour
2/4 tsp. salt
2 tsps. of active dry yeast
1 1/2 cups hot water
2 tsps.-1tbsp. minced fresh rosemary

Step 1: Using your mixer with a dough hook attachment mix the flour, salt, yeast and rosemary.  Then with your mixer on medium speed slowly incorporate the warm water until dough comes together and leaves the sides of the bowl clean.
Step 2: Cover with plastic wrap for at least 8hrs (or up to 14).  The dough should double in bulk.  
Step 3: Pre-heat your oven to 450 degrees placing a dutch oven without the lid for 30 minutes.  Removed and place dough into the pot, at this time add the lid and bake for 24 minutes.  Then remove the lid and bake for another 5 minutes.  This will ensure a crispy crust and fantastic texture!  Place on a cooling rack and enjoy :)

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