• 6servings
  • 180minutes
  • 524calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, B9
MineralsSelenium, Zinc, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 0 2/3 cup(s) whole milk

  2. 1 tablespoon(s) superfine sugar

  3. 1 ounce(s) fresh active yeast

  4. 5 cup(s) bread flour , sifted; plus extra for dusting 2 sprig(s) fresh rosemary , leaves picked

Instructions Jump to Ingredients ↑

  1. In a small pan over medium heat, heat 1 cup water, milk, and sugar just until warm (90 degrees F to 95 degrees F), 3 to 4 minutes. Remove from heat and stir in yeast until dissolved. In a large bowl, combine flour and 1 1/2 tablespoons coarse sea salt. Pour in yeast mixture and mix, using hands, until a soft dough forms. (If dough is dry, add more water. If dough is sticky, add more flour.) On a lightly floured surface, knead dough for about 5 minutes. Place dough in a large, lightly floured bowl, cover with a clean towel, and let rise in a warm, draft-free area until doubled in size, 50 to 60 minutes.

  2. On a clean surface, punch down dough and form into a 10- by 7-inch rectangle about 2 inches thick. Place loaf on a parchment-lined baking sheet, cover with towel again, and let rise in a warm, draft-free area until doubled in size, 50 to 60 minutes more.

  3. Preheat oven to 400 degrees F. Using your fingertips, press indentations into top of loaf. Place a few rosemary leaves in some of the indentations. Drizzle surface with 1 tablespoon olive oil and sprinkle with 1 teaspoon coarse sea salt. Bake until loaf is golden and sounds hollow when tapped, about 30 minutes. Transfer loaf to a wire rack and let cool.


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