Tangy rosemary peasant bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Warm water |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Yeast |
| 1 | cup | Sourdough starter |
| 1 | cup | Yogurt (you can substitute sourdough starter for this) |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Ground rosemary |
| ½ | cup | Whole wheat flour |
Directions
I made this for my mother as a Christmas gift. This makes a 2 pound loaf: Combine water, sugar and yeast. When the yeast has proofed, add remaining ingredients.
Add enough white flour (about 4 cups) to make a barely sticky dough. Knead until elastic. Let rise in a warm place until doubled in bulk. Punch down and shape the loaf and let rise again.
I bake this in a clay cloche because it makes a wonderful crust. To do this, shape the loaf in the cloche bottom and let rise the 2nd time.
Preheat the cover for 20 minutes in a 350 degree oven. Put the cover on the bottom and bake covered for 30 minutes, then uncovered for 15 minutes more.
If you don't have a cloche, just bake at 350 for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped.
Posted to Digest bread-bakers.v096.n070 From: Sara Ayers <ayers@...>
Date: Fri, 27 Dec 1996 11:04:28 -0500 (EST)