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Rosemary Bread
Recipe By : The Italian baker
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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3 3/4 Teaspoons Active dry yeast
1 Cup Warm water
1 Cup Milk -- room temperature
1/3 Cup less 1 tablespoon Olive oil
3 1/2 to 4 Tablespoons fresh Rosemary or
1 1/2 Tablespoons Dried rosemary
1 Tablespoon plus 1 teaspoon Salt
6 3/4 Cups Unbleached all-purpose flour -- approximately
1 to 1 1/2 Teaspoons coarse sea salt
Stir the yeast into the water in a large mixing bowl; let stand until
creamy, about 10 minutes. Stir in the milk and oil. Combine the
rosemary, salt, and flour and stir into the yeast mixture in 3 or 4
additions. Stir until the dough comes together. Knead on a floured
surface until velvety, elastic, and smooth, 8 to 10 minutes. It
should be somewhat moist and blistered.
First rise: Place the dough in an oiled bowl, cover tightly with
plastic wrap, and let rise until doubled, about 1 1/2 hours.
Shaping and second rise. Gently punch the dough down on a lightly
floured surface, but don't knead it. Cut the dough in half and shape
each half into a round ball. Place the loaves on a lightly oiled
baking sheet, cover with a towel, and let rise 45 to 55 minutes (but
not until truly doubled).
Baking. Heat the oven to 450F. Just before you put the loaves in the
oven, slash the top of each loaf in an asterisk with a razor blade and
sprinkle half the sea salt into the cuts of each loaf. Bake 10
minutes, spraying 3 times with water. reduce the heat to 400F and
bake 30 to 35 minutes longer. Cool completely on racks.
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