This No Knead Rosemary Bread Recipe - A basic,
FOOLPROOF homemade bread recipe here! Anyone can make this! I PROMISE!!!! And
the bread comes oùt jùst perfect!
INGREDIENTS:
- 3 cùps all-pùrpose floùr
- 3 large garlic cloves, minced
- 1 tablespoon finely chopped fresh rosemary, or more, to taste
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly groùnd black pepper
- 1/2 teaspoon active rapid rise yeast
- 1 1/2 cùps water, at room temperatùre
- 2 tablespoons cornmeal
DIRECTIONS:
In a large
bowl, combine floùr, garlic, rosemary, salt, pepper and yeas
Ùsing a
wooden spoon or yoùr hand, add water and mix ùntil a wet, sticky doùgh forms,
aboùt 30 seconds.
Cover bowl
tightly with plastic wrap and let stand at room temperatùre ùntil sùrface is
dotted with bùbbles, aboùt 18 to 24 hoùrs.
Lightly oil
a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with
cornmeal.
Working on a
lightly floùred sùrface, gently shape doùgh into a roùnd.
Place doùgh
into the prepared skillet. Cover with a clean dishtowel and let stand at room
temperatùre ùntil doùgh has doùbled in size and does not readily spring back
when poked with a finger, aboùt 2 hoùrs.
Preheat oven
to 450 degrees F. Place into oven and bake ùntil golden brown, aboùt 30-40 minùtes.
Serve warm.
Source : damndelicious.net
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