Monday, August 25, 2014
ROSEMARY ARTISAN BREAD
3 cups all purpose flour
3 teaspoons granulated yeast
3 teaspoons Kosher salt (make sure to use Kosher, table salt has smaller grains)
1 tablespoon sugar
1 tablespoon crushed dry rosemary
1/4 cup olive oil
1 1/2 cups tap water
Thoroughly mix all dry ingredient in large mixing bowl, then add liquids and gently stir everything together, cover with plastic wrap and leave sit on counter for 8 to 12 hours. Overnight works great.
When ready to make you loaf, carefully scrap dough out of bowl onto lightly floured board. Do not punch down dough. Flour your hands and gently shape it into a loaf. It can also be placed into a lightly greased pan..
Let dough sit for at least 45 minutes to an hour.
Bake in a pre-heated 450 degree oven until center reaches 180 and crust is brown.