Saturday, February 13, 2010
Crusty Rosemary Bread
We've had quite the snowy week here in Ohio. Lots of school closings, power outages, sled rides, snow ball fights, and snowmen erected. Fun stuff! I don't have kids but my guess is parents have whipped out the hot chocolate and marshmallows almost every day this week.
All well and good, but, my memories of my childhood on that snow day was the yeasty smell of fresh bread baking in the oven. Upon the bread cooling but still warm, my mom would cut thick slices and slather with room temperature butter. Decadence.
1 tsp active yeast
1 1/2 cup warm water
2 1/2 cups flour
1 tbsp dried rosemary
1 tsp sugar
1 tsp kosher salt
extra flour and cornmeal for dusting
Prepare the dough in the morning of the day you plan on enjoying it. Mix the yeast, water and sugar. Let rest for a few minutes so the yeast can activate. Add in the remaining ingredients. Mix with a fork until fully combined. The dough will be shaggy. Cover and set aside for at least four hours. After four hours has passed turn the dough out on a lightly flour dusted surface. Need the dough about 20 times. Dust a little cornmeal on the counter. Place the dough on the cornmeal. Dust a little more on the top of the bread.
Cover with a slightly damp towel. Allow to rise for 1 1/2 -2 hours.
Preheat the oven to 425 degrees. Place a heavy enameled pot in the oven to preheat. Once the pot has preheated for about 20 minutes, place the dough in the pot and cook for about 30 minutes. Remove and let cool.