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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Country Rosemary Bread Recipe

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This recipe for Country Rosemary Bread is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons LAND O LAKESŪ Butter
1/2 cup coarsely chopped onion
1 tablespoon chopped fresh rosemary*
2 teaspoons salt
1/2 teaspoon coarsely ground pepper
1 cup milk
1 (1/4-ounce) package active dry yeast
1 cup warm water (105 to 115°F)
2 tablespoons sugar
3 1/2 to 4 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
Directions:
Directions:
Melt butter in 10-inch skillet until sizzling; add onion, rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until onion is tender (5 to 7 minutes). Stir in milk. Cool to warm (105°F to 115°F). Dissolve yeast in large bowl in warm water; stir in sugar. Add warm butter mixture, 1 cup flour and cornmeal. Beat until smooth (1 to 2 minutes). Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour). Dough is ready if indentation remains when touched. Punch down dough; divide in half. Let stand 10 minutes. On lightly floured surface shape each half into 5-inch round loaf. Place onto greased baking sheet. Sprinkle with flour. Cover; let rise until double in size (about 45 minutes). Heat oven to 375°F. With serrated knife make 3 diagonal slashes across top of each loaf; make 3 additional diagonal slashes in opposite direction. Bake for 20 to 25 minutes or until golden brown.

*Substitute 1 teaspoon dried rosemary, crushed.

 

 

 

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