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Quick Rosemary Bread Recipe

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This recipe for Quick Rosemary Bread, by , is from Our Family & Friends Cookbook 2020, 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!

Contributor:  
Contributor:  
Autumn Siebold

Category:
Category:

Ingredients:  
Ingredients:  
2.25 tsp yeast
1 tsp sugar
1.25 cups hot water
1.5 tsp salt, plus more for sprinkling
3 cups flour, plus more for dusting
2 tsp rosemary

Directions:
Directions:
1. Combine yeast, sugar, and hot water in a small bowl. Let sit in a warm place for 10-15 minutes, until yeast is foamy and fragrant.
2. Add salt and stir to combine. Add flour 1/2 cup at a time and rosemary and mix thoroughly until a smooth dough forms. It will still be slightly sticky.
3. Dust the dough with flour on all sides, cover the bowl, and let sit for about an hour to rise in a warm place.
4. Tip the dough out on a floured surface and shape into a loaf by gently pulling all sides into the center until the dough is round. Place it back into the bowl seam side down, and let rise covered for another 30 minutes.
5. Preheat your oven to 475 F. Place dough in a dutch oven, add extra rosemary and salt on top, and bake covered for 30 minutes.
6. Remove the lid of the dutch oven (with an oven mitt!) and bake for another 10-20 minutes, until the crust is brown.
7. Let cool completely before cutting to avoid all the air rushing out of the loaf.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2.5 hours
Personal Notes:
Personal Notes:
This recipe says you need a dutch oven. I do not have a dutch oven, but I have a relatively sturdy stock pot with a lid and haven't started any fires yet, so do what your heart tells you. I would recommend a metal pot over thin ceramic if you're going to use a pot, since it will heat more evenly and more quickly.

Also, your dough will rise quite a bit in the dutch oven. It should be visibly puffy and jiggle when you shake the bowl before baking, but don't be afraid if it's still rather flat.

 

 

 

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