Rosemary Bread

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Source: Whole Family Fare


Rosemary Bread
adapted from Williams-Sonoma

3 cups unbleached flour
1/4 teaspoon active dry yeast
1 3/4 teaspoons sea salt
1 1/2 cups water
1 tablespoon fresh rosemary leaves

In a glass mixing bowl, combine the flour, yeast, salt and rosemary leaves. Mix well. Pour in the water and mix until the dough forms a sticky, shaggy dough. Cover with plastic wrap or a tea towel and let rise for 18 hours. You don't have to do anything special during this time. Just let it sit.

After 18 hours, preheat your oven to 450 degrees. Next, preheat your cast iron pot or skillet for 30 minutes. Pull it out, dump the dough in and bake it, covered(if using a pot), for 30 minutes. Remove the lid and bake it another 15-30, until the crust is golden.

I suggest that you let it cool before slicing. But, you may not be able to wait.

yields one 1 1/2 pound round loaf.