Sunday, October 16, 2011

I Made This: Rosemary Peasant Bread

When making Rosemary Peasant Bread it is perfectly acceptable to:


Watch season 1 of The X Files and dance around the kitchen during episode 3 (Squeeze) shouting "Scully, he is in your house! HE IS IN YOUR HOUSE!!"


Top warm fresh bread with triple creme brie and honey. In fact, it is more than acceptable, it should be mandatory.


Rosemary Peasant Bread 
1 cup of warm water
1 Tbsp sugar
1 Tbsp yeast (1 packet)
1 1/2 Tbsp olive oil
2 1/2 cups of flour
1 tsp salt
2 Tbsp Rosemary


Mix water, sugar and yeast. Stir until yeast dissolves. Let sit for 5 minutes, or until foamy. In a separate bowl, mix flour, salt and 1 Tbsp of Rosemary. After yeast mixture becomes foamy, add 1 1/2 Tbsp of oil. Add 1 cup of flour to yeast mixture and stir until mixed. Keep adding flour about 1/2 cup at a time until it becomes dough. Knead for 10 minutes, adding flour if necessary. Set dough in an oiled bowl, brush dough with oil, cover bowl with a cloth, and let dough rise in a warm place for 1 hour. Punch down dough and let sit for 5 minutes. Then split the dough into 2 pieces. Form into ovals and place on a greased baking pan. Let rise in a warm place for 45 minutes. After dough rises, brush with melted butter on top of each oval. Bake at 450 degrees for 15-20 minutes. After about 10 minutes in the oven brush more butter on top of the bread and sprinkle each loaf with the remaining Rosemary.


(I have had this recipe for a million years, and can't remember where I got it, so if I get thrown in jail for copyright infringement, can someone bail me out? I'll pay you back . . .in bread.)

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