Rosemary bread
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Rosemary bread
  Rosemary    Bread  
Last updated 6/12/2012 1:20:53 AM. Recipe ID 52830. Report a problem with this recipe.
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      Title: Rosemary bread
 Categories: Breads
      Yield: 8 Servings
  1 1/2 ts Yeast
      1 c  Warm water (105-115'F.)
      1 ts Sugar
      3 c  Flour
    1/2 ts Salt
    1/4 c  Chopped fresh rosemary
      1 tb Cornmeal
      1 ts Olive oil
      1    Garlic clove, minced
    1/2 ts Cracked black pepper
    1/2 ts Rock salt, crushed
  Sprinkle yeast over warm water in small bowl. Stir until dissolved.
  Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until
  mixture begins to bubble.
  Combine remaining flour and salt. Stir in yeast mixture and rosemary.
  Turn out onto lightly floured surface. Knead until smooth and
  elastic, about 10 minutes. Cover and let rise in lightly oiled bowl
  until doubled in size, about 1 hour. Punch dough down. Roll to 9"
  circle on lightly floured surface. Place on lightly oiled baking
  sheet sprinkled with cornmeal.
  Brush bread with oil mixed with garlic. Sprinkle cracked paper and
  crushed rock salt over the bread. Using 2 fingers, poke holes at even
  intervals over top of bread. Let stand about 15 minutes. Bake at
  425'F. 15-20 minutes or until golden brown and loaf sounds hollow
  when tapped.
  Remove to wire rack to cool slightly before serving. Makes 8 servings.
  Each serving contains about: 171 calories; 2,949 milligrams sodium; 0
  cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein;
     0.22    gram fiber.
  NOTE: Two tablespoons of Parmesan cheese may be sprinkled over bread
  before baking instead of rock salt.

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Recipe ID 52830 (Apr 03, 2005)

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