French Peasant Bread or Rosemary Peasant Bread
Deanne Evens
What a yummy treat when it's hot right out of the oven!!
1 pkg. dry yeast
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
Oil, corn meal, melted butter
Optional: 2 tsp. fresh Rosemary, plus more for topping
Dissolve yeast in the warm water and sugar. Add flour, salt, Rosemary (if making Rosemary bread), and stir until blended. Do not knead! Cover with a moist cloth and let rise for 1 hour or until double in size. Flour hands, remove sticky dough and place it in 2 rounds on an oiled cookie sheet sprinkled with cornmeal. Cover with a towel or greased plastic wrap. and let rise one more hour.
Brush the tops with melted butter and sprinkle with more Rosemary (if making Rosemary bread).
Bake at 425 degrees for 10 minutes, then reduce oven temperature to 375 and cook for 15 minutes more. Remove bread from oven and brush the tops again with butter.
What a yummy treat when it's hot right out of the oven!!
1 pkg. dry yeast
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
Oil, corn meal, melted butter
Optional: 2 tsp. fresh Rosemary, plus more for topping
Dissolve yeast in the warm water and sugar. Add flour, salt, Rosemary (if making Rosemary bread), and stir until blended. Do not knead! Cover with a moist cloth and let rise for 1 hour or until double in size. Flour hands, remove sticky dough and place it in 2 rounds on an oiled cookie sheet sprinkled with cornmeal. Cover with a towel or greased plastic wrap. and let rise one more hour.
Brush the tops with melted butter and sprinkle with more Rosemary (if making Rosemary bread).
Bake at 425 degrees for 10 minutes, then reduce oven temperature to 375 and cook for 15 minutes more. Remove bread from oven and brush the tops again with butter.
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