Monday, February 1, 2010

Rosemary Bread!

There really isn't anything quite like fresh baked bread (unless you are gluten intolerant and in that case, there really isn't anything quite like fresh baked Namaste gluten-free brownies).
If you are still part of the glutenous crew or occasionally indulge, this recipe will treat you right. Adapted from the New Basics Cookbook recipe for Olive Country Rosemary Bread, I often leave out the olives as a matter of what's in the pantry. It's delicious either way!

Rosemary Bread:
*1 pkg. active dry yeast
*1 1/2 cups warm water
*1/2 cup plain yogurt, milk or additional water
*2 Tbsp honey
*1/2 cup organic yellow cornmeal
*3 Tbsp unsalted butter, room temp
*2 Tbsp. chopped rosemary (fresh is best, but dried works great)
*2 tsp. sea salt plus extra for sprinkling
*2/3 cup chopped onion *(optional)
*2 tsp. fresh ground pepper
*2 cups organic whole wheat flour
*3 to 3 1/2 cups organic unbleached all-purpose flour

Stir the yeast, warm water, yogurt and honey together in a small bowl. Let stand (this allows the yeast to proof, or begin eating the sugar. It should bubble if active). In a large mixing bowl, mix together the cornmeal, butter, rosemary, salt, pepper, *onion, whole wheat flour and 2 cups of the all-purpose flour. Add yeast mixture. Blend with a fork. Place the sticky dough onto a floured surface and knead for 2 minutes adding the remaining flour until dough is workable. Let dough rest for about 10 minutes.
Begin kneading the dough again until it is smooth and elastic, (about 10 minutes), adding more flour as you go.
Place kneaded dough in a large greased bowl. Cover with a tea towel and allow to rise in a draft free warm place until doubled in bulk, about 1 hour.
Punch down the dough. Divide in half. I shaped one into a round loaf and the other was baked in a ceramic loaf pan. You can do whatever you like. Sprinkle a baking sheet with a bit of cornmeal and place round loaf onto it. Grease a loaf pan, roll the other half of dough into a fat log and place in pan. Score each loaf with a sharp knife and sprinkle with sea salt. Cover and allow to rise again for about 40 minutes. While rising, preheat oven to 350. Bake the loaves until browned and hollow sounding when tapped, about 45 minutes.
Eat warm from the oven. Note: Even tastier shared with a crowd.

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