| ROSEMARY BREAD Makes 4 small loaves. Pepper 1 tsp fine salt 2 1/2 cups all purpose flour 1/2 tsp salt 2 tbs dried rosemary 2 tbs olive oil 1/4 oz pkt active dry yeast Stir yeast, sugar and 1/4 cup warm water in a bowl. Let sit until foamy. Add 1 tbs oil, flour, 1 1/2 tbs rosemary, fine salt and 3/4 cup warm water, stir until a dough forms. -Turn dough out onto a floured surface and knead 10 min. until smooth and elastic. Brush a bowl with oil. Add dough, cover with plastic wrap, let stand at room temp until more than doubled, 2 hours. -Brush 2 baking sheets with oil. Flour a work surface turn dough out onto flour divide into 4 pieces. Working with one piece at a time, sprinkle some flour on dough, then fold top and bottom portions into middle. Fold in sides to make a free form square, turn dough over, then tuck corners under to form a ball. Place seam side down on a baking sheet. Repeat with remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered until more than doubled, 2 hours. -Heat oven to 400°. Bake loaves 10 min. brush with remaining oil, sprinkle with salt and remaining rosemary. Continue baking until golden brown, 10 more min. Transfer to cool. SERVE with oil seasoned with pepper... |
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