|Recipe : Entry # 9026|
|43 County Road 158
|Garlic Rosemary Bread|
|North Alabama EC|
|2 cups lukewarm water (105-degrees Fahrenheit)
1 package active dry yeast (2-1/4 teaspoons)
1/2 tablespoon kosher salt
4-1/3 cups all-purpose flour , divided
2 tablespoons fresh rosemary leaves
2 garlic cloves , minced
2 tablespoons olive oil , divided
|In a large mixing bowl, combine water and yeast.
Add 1 cup of flour and salt; stir with a wooden spoon until combined.
Stir in rosemary leaves and minced garlic.
Add remaining flour, one cup at a time, stirring until thoroughly combined.
Cover with plastic wrap and set in a warm spot to rise for 1 hour.
Add a tablespoon of olive oil in an 8 or 10-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil.
Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk.
Cover with a kitchen towel and let stand for 30 minutes.
Preheat oven to 400 Fahrenheit.
Drizzle remaining olive oil over the top and sprinkle with sea salt.
Score the top of the loaf with some shallow knife cuts.
Bake for 30 to 35 minutes, or until top is nicely browned.
Remove from oven and turn the bread out onto a wire cooling rack.
Leave to cool for a few minutes and serve.
(If you do not have an iron skillet, you can use a stoneware baking dish)
Remove bread from pan as soon as it comes out of the oven because bread left in the pan will become moist and soggy,
|Tell us about your recipe|
|My friend gave recipe a few winters ago. It's super easy no-knead bread recipe. It goes perfect with a bowl of hearty soup on a cold dreary winters day or a perfect appetizer served with olive and spices.|