* Exported from MasterCook *
Bread, Meyer Lemon Rosemary - baked in a dutch oven
Recipe By :Whitney
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Slow Cooker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/4 teaspoon active dry yeast -- not quick-rise
1 3/4 teaspoon Kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons Meyer lemon zest -- you will need 2-3 lemons
1 1/3 cups room temperature water -- or lukewarm
Cornmeal -- as needed white or yellow is fine
Prep: 15 mins
Cook: 14 hrs
Total: 14:15
Combine the flour, yeast, salt, rosemary and lemon zest in a large
bowl by stirring with a wooden spoon. Add the water and stir until
the dry ingredients are well-moistened and a shaggy, sticky dough has
formed (I sometimes have to use my hands to lightly knead and work
all the ingredients into a loose mass). Transfer the dough to a clean
bowl coated with cooking spray. Cover the top of the bowl with
plastic wrap. Let the dough sit at room temperature (about 70F) for
12 to 18 hours. After a minimum of 12 hours the surface will become
dotted with bubbles - that's a sign that ingredients are fermenting
and flavor is developing!
Transfer the dough to a lightly floured work surface. Sprinkle the
top of the dough with a little flour and lightly knead it with you
hands for about a minute. Cover the dough with plastic wrap on your
counter and let it rest for 15 minutes.
Generously coat a cotton towel (do not use terry cloth!) with
cornmeal. Gently and quickly shape the dough into a ball with floured
hands and place seam-side-down onto the center of the towel. Dust the
top of the dough with more cornmeal and wrap the towel loosely around
the dough. Place the towel with the dough in a large bowl and let it
rise until the dough has double in size and does not quickly spring
back when you poke at it. This should take 1 1/2 to 2 hours.
Thirty minutes before the dough is ready, place a 2 3/4-quart up to a
5 quart cast iron pot in the oven and preheat the oven to 450F.
Once your oven is preheated, carefully remove the pot from the oven.
Open the towel and slide your hand underneath so that you can turn
the dough mound seam-side-up into the pot. Give the pot a little
shake to make sure the dough is even on the bottom and put the lid on
top of the pot. Bake for 30 minutes, then uncover and bake an
additional 15 to 30 minutes until the boule is golden brown all over
and sounds hollow when you tap it with a wooden spoon. Your kitchen
will smell absolutely amazing!
Remove the pot from the oven and transfer to a wire rack to cool for
15 minutes. Carefully remove the bread from the pot and let cool
completely on a wire rack before slicing. You will then have one 1
1/2 pound bread loaf to enjoy!
Source:
"adapted from Williams Sonoma"
S(Internet address):
"https://sweetcayenne.com/meyer-lemon-rosemary-bread/#_a5y_p=5061928";
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Per Serving (excluding unknown items): 114 Calories; trace Fat (2.5%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 276mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Fat.
NOTES : 2018 - 0716