* Exported from MasterCook *
Bread, Ridiculously Easy Rosemary
Recipe By :Chris Scheuer
Serving Size : 15 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups bread flour -- (512g) plus extra for shaping
2 teaspoons kosher salt -- 7g
1 teaspoon active dry yeast -- (2g)
1 tablespoon fresh finely chopped rosemary
2 cups room temperature water -- (439g)
1 tablespoon melted butter
1 teaspoon flaky sea salt -- for topping
2 teaspoons finely chopped fresh rosemary -- for topping
This Ridiculously Easy Rosemary Bread definitely earns its
ridiculously easy name but, even betterâ?¦ it's ridiculously delicious!
Prep: 15 mins
Cook: 28 mins
Total: 43 mins
In a medium-large bowl, whisk together the bread flour, salt, yeast
and rosemary. Make a well in the center and add the water. Mix with a
sturdy rubber spatula until all flour is incorporated. Don't worry,
the dough will be wet and sticky, that's how it should be.
Cover the bowl with a plastic wrap and leave to rise at room
temperature overnight or for up to 12 hours.
The following morning (or after 8 to 12 hours), the dough will have
risen, but it may still look shaggy and its surface will be covered
with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425F.
Spread a generous 1/4 cup of flour on a work surface. Dump the dough
out onto the floured surface and turn it several times to coat with
flour. I like to use a bench or baker's scraper for this. Knead the
dough for one minute, adding more flour to the work surface as needed.
Divide the dough into 2 or 3 fairly equal portions, turning each
piece in the flour to coat. (The bench scraper is also great for
cutting the dough).
Shape each piece into a ball, pulling edges under and pinching
together to make a smooth top. Place loaves on prepared pan, smooth
side up. If the dough is sticky as you're shaping, just roll the
piece in more of the flour.
Brush each loaf all over with melted butter. Sprinkle generously with
rosemary and sea salt.
Preheat oven to 425F. Allow bread to rise for about 20 minutes while
oven is preheating.
Transfer pan to the oven. Bake 23 to 28 minutes or until nicely
golden. Transfer bread to a cooling rack to cool completely.
If making in advance, remove from oven when pale golden brown (about
3 to 4 minutes less). Cool completely, then freeze on a baking sheet.
Once frozen, transfer each loaf to a large ziplock bag and store in
the freezer.
To serve, allow bread to thaw, then heat for 8 to 10 minutes at 350F
or until nicely golden brown.
Ca; 120, Fat 1g, Carb 24g, Sod 472mg, Fiber 1g, Pro 4g
S(Internet address):
"https://thecafesucrefarine.com/ridiculously-easy-rosemary-bread/";
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Per Serving (excluding unknown items): 140 Calories; 1g Fat (9.2%
calories from fat); 4g Protein; 27g Carbohydrate; trace Dietary
Fiber; 2mg Cholesterol; 386mg Sodium. Exchanges: 2 Grain(Starch); 0
Lean Meat; 0 Fat.
NOTES : 2018 - 0818