Rosemary Bread
Rosemary Bread Recipe
Servings: 8
Total Time: 25 hours
Cookware:
Larder & Vine Enameled Cast Iron 3.6 Qt Braiser

Ingredients:
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3 cups all-purpose flour
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3 large garlic cloves, minced
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1 tablespoon finely chopped fresh rosemary, or more, to taste
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1 1/4 teaspoons kosher salt
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3/4 teaspoon freshly ground black pepper
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1/2 teaspoon instant yeast
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1 1/2 cups water, at room temperature
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2 tablespoons cornmeal
Directions:
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In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.
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Add water and mix with your hands until a wet, sticky dough forms.
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Cover the bowl tightly with plastic wrap and let rest at room temperature for about 18 to 24 hours.
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Once your dough has bubbles on its surface, lightly coat your Larder & Vine Braiser with oil and sprinkle with cornmeal.
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Preheat oven to 450 degrees F.
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Working on a floured surface, shape your dough into a round tight ball.
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Place dough into your Braiser. Lightly cover with a towel and let rest at room temperature until dough has doubled in size, about 2 hours.
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Place into oven and bake until golden brown, about 30 to 45 minutes. Slice and enjoy!
