"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Country Rosemary Bread Recipe

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This recipe for Country Rosemary Bread, by , is from The Lyle Family Cookbook Project, 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!

Great Grandma Lyle



3 Tbsp. butter
1/2 c. coarsely chopped onion
1 Tbsp. chopped fresh rosemary*
2 tsp. salt
1/2 tsp. coarsely ground pepper
1 c. milk
1 (1/4 oz.) pkg. active dry yeast
1 c. warm water (105 to 115 degrees F.)
2 Tbsp. sugar
1/2 c. yellow cornmeal
3 1/2 to 4 1/2 c. all-purpose flour
All-purpose flour

In 10-inch skillet, melt butter 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 to 115 degrees F.).

In large bowl, dissolve yeast in warm water; stir in sugar. Add warm butter mixture, cornmeal, and 1 cup flour. 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 dough in half. Let stand 10 minutes. On lightly floured surface shape each half into 5-inch round loaf. Place on greased cookie sheet. Sprinkle with flour. Cover; let rise until double in size (about 45 minutes).

Heat oven to 375 degrees 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.

Number Of Servings:
Number Of Servings:
Yield: 2 loaves.




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