24 Jan 2010 Rustic Rosemary Bread
 |  Category: Breads  | Tags:

My webmaster’s sister, Jocelyn, gave me this recipe last summer. The first time I made it, I was not impressed. Hmpffff, Jocelyn’s pictures depicted her bread as lovely and tasty. Hmpffff. So I tried the recipe again. It was wonderful! A no-knead bread, that makes TWO loaves, with VERY little mess. WOWZACOWZA! I added a little sprinkle of salt, cornmeal, and extra rosemary to the crust before baking which, I think, sends it over the top. Remember, no-knead breads don’t rise as much as regular bread but rise a bit more than a foccacia. You’re going to love this…!

Rustic Rosemary Bread

Start 2 1/2 hours ahead to allow for two rises

2 1/2 tsp. dry yeast (or 1 pkt)
2 c. warm water (about 115 degrees)
1 T. sugar
2 tsp salt
4 c. flour
1-2 tsp. fresh rosemary plus more for topping (or 1 tsp. dried rosemary, crushed)
olive oil
corn meal
melted butter
Kosher salt

Dissolve yeast in the warm (about 115 degrees) water and sugar. Add flour, salt, and 1-2 tsp rosemary and stir until blended, do not knead! Cover and let rise for 1 hour or until double in size. Remove dough from bowl, it will be sticky, and shape into two rounds and place on a cookie sheet lightly coated in oil and sprinkled with corn meal (don’t skip the corn meal, it gives the loaves a lot of character). Make your rounds tall-ish rather than round-ish (think “cupcake shape”!). Cover rounds with a towel or greased plastic wrap and let rise another hour. Brush each round with melted butter and lightly sprinkle with more rosemary, a bit of cornmeal, and Kosher salt (Yes, sprinkle the top and sides of the dough with salt-YUM). Bake at 425° for 10 minutes, then reduce temp to 375° for 15 minutes more.

Thank you for stopping by today!

(with a special bow to Jocelyn, the bendy chick!)

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2 Responses
  1. Debbie says:

    love this bread, have made it several times! I have been making bread since I was a kid and had never tried a no knead type before.

    i have passed the recipe to my step grandson, his first try at making bread on his own did not go well, maybe this will work for him ( he is result oriented)

    My husband is a meat and potatoes man likes this bread, for some reason I can slip him a little rosemary once in a while!

    I do find this bread is best eaten on the day it made, I want to try freezing a loaf, it doesn’t usually last past the day it is made!

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