|Spoiler alert - the finished product|
Let's get started.
- 1 1/2 cups lukewarm water (warm from the tap is fine)
- 3 teaspoons yeast
- 3 teaspoons kosher or coarse salt
- 3 1/2 cups flour
- 3 sprigs of rosemary (optional; may also try fresh garlic, cheese, or other herbs)
Yield - 2 loaves
|Dough waiting to rise|
1) Add salt and yeast to lukewarm water.
2) Add flour and mix until uniformly moist.
3) Knead in rosemary or other optional ingredients.
4) Cover with thin towel and let rise 2 hours.
At this point, you can refrigerate the dough for up to a week. Since it makes two loaves, you can prepare one for baking now, and refrigerate the rest for later in the week. This is great to prepare on Sunday for fresh bread during the week.
|Tuck the dough into itself|
5) Ball 1/2 of dough by tucking the edges underneath.
6) Sprinkle pan with cornmeal, or use parchment paper. I prefer the parchment paper, since it's less of a mess.
7) Allow balled dough on pan to rise for 40 minutes.
8) Cut shallow slits in the top of the dough.
|Rosemary dough with shallow cuts|
10) Serve with your favorite soup, olive oil for dipping, chili, any meat dish, or... Seriously, I don't need to tell you what to serve this with. It's bread.
Serve it with anything that you normally serve bread with.
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