| 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)
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