Wednesday, December 14, 2011

Organic Rosemary Bread

There is nothing like fresh baked bread from the oven. The smell of dough rising in the kitchen, being transformed into a large sticky ball of what will become a crusted piece of delicious bread. This recipe comes from "Artisan Bread in 5 Minutes a Day", and I added some rosemary for a little added flavor. I think rosemary makes the perfect addition to breads with its subtle flavor. The bread comes out of the oven with a nice crust that is neither too soft nor too crunchy. It is perfectly cooked on the inside and has a rich flavor. Goes great with butter, oil, for a sandwich, or by itself.

Organic Rosemary Bread
Adapted from  "Artisan Bread in 5 Minutes a Day"

Makes 4 loaves

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, organic, all-purpose flour, more for dusting dough
1 tbsp organic rosemary

Cornmeal for dusting bottom of bread

1) In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm
water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough
will be quite loose. Cover, but not with an airtight lid. Let dough rise at room
temperature 2 hours (or up to 5 hours).

2) Bake at this point or refrigerate, covered, for as long as two weeks. When ready to
bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated
knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy
bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with
remaining dough or refrigerate it.

3) Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven
to 450 degrees; heat stone at that temperature for 20 minutes.

4) Dust dough with flour, slash top with serrated or very sharp knife three times. Slide
onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap
steam. Bake until well browned, about 30 minutes. Cool completely.

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