Tamera, I've not made this recipe, but it looks simple and tasty. Hope
it works well for you. It's from the October 1997 issue of Bon Appetit.
Rosemary Bread
1 1/2 cups warm water (105 to 115F)
2 envelopes dry yeast
1 tablespoon sugar
5 cups (about) bread flour
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 1/2 teaspoons salt
Mix water, yeast, and sugar in large bowl. Mix in 1 cup flour. Cover
and let stand 1 hour at room temperature.
Mix oil, rosemary, and salt into yeast mixture. Mix in enough remaining
flour to form soft dough. Turn dough out onto lightly floured surface.
Knead until smooth and elastic, adding more flour if dough is sticky,
about 8 minutes.
Oil large bowl. Add dough and turn to coat. Cover and let rise in warm
draft-free area until doubled, about 1 hour.
Lightly flour 2 baking sheets. Punch dough down. Knead until smooth.
Divide in half. Form each half into smooth ball. Transfer to baking
sheets. Flatten each ball slightly on sheet. Cover each with dry towel.
Let rise in warm draft-free area until almost doubled in volume, about 1
hour.
Preheat oven to 400F. Using knife, cut X in top of each loaf.
Bake until brown and loaves sound hollow when tapped on bottom, about 40
minutes. Cool on racks.
___________________________________________________________________
Get the Internet just the way you want it.
Free software, free e-mail, and free Internet access for a month!
Try Juno Web: http://dl.www.juno.com/dynoget/tagj.