| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Fresh yeast |
| 1 |
c |
Warm water |
| 1 |
ts |
Sugar |
| 3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Chopped fresh rosemary -or- |
| 2 |
tb |
Dried rosemary |
| 1 |
ts |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1/8 |
ts |
Cracked pepper |
| 1/2 |
ts |
Rock salt |
INSTRUCTIONS
From: sirrah@cg57.esnet.com (Stuart Harris)
Date: 22 Oct 1994 12:27:33 -0400
I got this one from the Los Angeles Times food section and have made it
several times with great success:
Dissolve yeast in warm water. Stir in sugar, then 1/2 cup of flour until
smooth. Let stand until mixture begins to bubble (5 or 10 mins).
Combine remaining flour and salt. Stir into yeast mixture along with
rosemary. (Note: other herbs like oregano, basil, thyme or tarragon may be
substituted.) Turn onto lightly floured surface and knead until smooth and
elastic, about 10 mins. Cover and let rise until doubled in size, about 1
hour.
Punch down dough. Roll into 9-inch circle. Place on baking sheet sprinkled
with cornmeal. Brush bread with oil mixed with garlic. Sprinkle cracked
pepper and crushed rock salt over top. (May also use Parmesan cheese, if
desired.) Using two fingers, punch holes evenly all over top of bread. Let
stand about 15 mins. Bake at 425 for 15-20 mins. until golden brown.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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