* Exported from MasterCook *
Bread, Rosemary-Sea Salt Italian
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Food Processor
Grains Italian
Amount Measure Ingredient -- Preparation Method
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BREAD:
1/4 oz active dry yeast
3/4 cup lukewarm water -- (105-115F)
2 cups all-purpose flour -- plus extra for dusting
1/4 cup whole wheat flour
1 1/2 teaspoons salt
1 teaspoon cornmeal
TOPPING:
nonstick cooking spray
1 tablespoon finely chopped fresh rosemary
1/2 tablespoon flaky sea salt
Italian
Prep Time: 25 min + rising time
Cook Time: 40 min
In a small bowl, sprinkle yeast over 1/4 cup of the water. Let stand
until foamy, about 5 minutes.
In a food processor, combine flours and salt. With the machine
running, scrape the yeast mixture and the remaining 1/2 cup water
through the feed tube until the dough just forms a ball. Knead the
dough by pulsing until it is smooth and no longer sticky, about 30 times.
Spray a large bowl with nonstick spray; place the dough in the bowl.
Cover loosely with a clean dishtowel and let the dough rise in a
warm, draft-free place until it doubles in volume, about 1 hour.
Punch down the dough; lightly sprinkle a work surface with flour and
turn dough out onto the surface. Roll the dough out into a 12x16"
rectangle. Fold into thirds, lengthwise, and pinch seams to seal,
forming into a 12" tapered oval loaf.
Spray a baking sheet with nonstick spray; sprinkle the cornmeal in a
12" strip down the center. Place the loaf on the baking sheet; cover
loosely with plastic wrap or a damp towel and let it rise in a warm,
draft-free place until doubled in volume, about 30 minutes.
Spray loaf with nonstick spray; sprinkle with rosemary and sea salt.
With a serrated knife, cut 2-3 slashes into the top. Place in the
upper third of a cold oven; set the oven to 400F. Bake about 20
minutes; reduce oven temperature to 350F. Bake until loaf sounds
hollow when tapped on the bottom, 20 to 25 minutes longer. Remove
from the baking sheet and cool completely on a rack before slicing
Description:
"There's nothing like a little homemade bread to dunk into soup
on a chilly winter's day. This one has the perfect amount of flavor
sprinkled on top."
Source:
"recipegirl.com"
S(Internet Address):
"http://www.recipegirl.com/2007/01/05/rosemary-sea-salt-italian-bread/";
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Per Serving (excluding unknown items): 87 Calories; trace Fat (3.0%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 503mg Sodium. Exchanges: 1 GrainStarch); 0 Lean Meat; 0 Fat.