![]() Fresh rosemary - you must use FRESH rosemary for the flavor to permeate through the dough.Fine sea salt - this will provide the best flavor and get evenly distributed in the bread.I have not tested with rapid/quick rise yeast. ![]() Yeast - active dry yeast is what I use for this type of bread.I do not recommend using 100% whole wheat flour or bread flour. Flour - I recommend all-purpose flour OR a combination half all-purpose and half white whole wheat.And once you've finished your bread masterpiece, you will be overwhelmed with a sense of pride and accomplishment that that loaf of bread came from your kitchen! Ingredients The cheery notes of lemon and robust smell of rosemary flecked throughout the dough produces a glorious and intoxicating scent that will permeate your kitchen as the dough rises and bakes. I adapted the recipe for this Meyer Lemon Rosemary Bread from Williams Sonoma and am proud to say it tastes VERY similar to the loaf I love from my favorite bakery: Village Baking Co in Dallas, TX. The final product is a bread with a delicious tangy flavor. That tiny amount of yeast gets a LONG time - 12-18 hours - to do it's job fermenting and leavening the dough. This recipe only uses ¼ teaspoon of yeast, a fraction of the amount in most homemade bread recipes. The steam created by baking the bread in the pot with the lid on also helps create that shiny, perfectly crisp crust.Īnother unique thing about this recipe is a long fermentation time. ![]() This results in a round bread loaf that's golden-crisp all over but soft and tender on the inside. ![]() This recipe is it! What really makes this recipe unique is that the bread is baked in a cast-iron Dutch oven.Īs many of you may know, cast iron does an excellent job of conducting heat, so the sides of a cast iron pot get screaming hot all the way up. My friends, if you want a way to make a golden, round bakery-style boule in your own kitchen, look no further. ![]()
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