Tangy rosemary peasant bread

1 Servings

Ingredients

Quantity Ingredient
¾ cup Warm water
1 tablespoon Sugar
2 teaspoons Yeast
1 cup Sourdough starter
1 cup Yogurt (you can substitute sourdough starter for this)
½ teaspoon Salt
2 teaspoons Ground rosemary
½ cup Whole wheat flour

Directions

I made this for my mother as a Christmas gift. This makes a 2 pound loaf: Combine water, sugar and yeast. When the yeast has proofed, add remaining ingredients.

Add enough white flour (about 4 cups) to make a barely sticky dough. Knead until elastic. Let rise in a warm place until doubled in bulk. Punch down and shape the loaf and let rise again.

I bake this in a clay cloche because it makes a wonderful crust. To do this, shape the loaf in the cloche bottom and let rise the 2nd time.

Preheat the cover for 20 minutes in a 350 degree oven. Put the cover on the bottom and bake covered for 30 minutes, then uncovered for 15 minutes more.

If you don't have a cloche, just bake at 350 for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped.

Posted to Digest bread-bakers.v096.n070 From: Sara Ayers <ayers@...>

Date: Fri, 27 Dec 1996 11:04:28 -0500 (EST)

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