| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Warm water |
| 1 |
tb |
Sugar |
| 2 |
ts |
Yeast |
| 1 |
c |
Sourdough starter |
| 1 |
c |
Yogurt (you can substitute sourdough starter for this) |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Ground rosemary |
| 1/2 |
c |
Whole wheat flour |
INSTRUCTIONS
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@wadsworth.org>
Date: Fri, 27 Dec 1996 11:04:28 -0500 (EST)
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”