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bread

rosemary rustic loaf

August 16, 2016

Years ago, I hosted a cooking club in my kitchen, the ladies and I would make a weeks worth of homemade meals for each person to take home and freeze. Each month I changed up the theme, one month in particular, I hosted a guest chef who taught the group how to make a simple rustic loaf of bread. I couldn’t believe how easy the recipe was, no kneading necessary. What you do knead however, is a little time, and a good dutch oven; like this Lodge 5-Quart Double Dutch Oven. The dutch oven is necessary component in achieving the right crunchiness of the outer golden brown crust. The dutch oven equally assists in creating a moist and flavorful center, a great compliment to the crunchy exterior. Using this recipe as a base, you can also add your favorite ingredients and mix it up a bit, I have a few suggestions in my notes below, but you can be as creative and adventurous with your flavors as you want!

rosemary rustic loaf

Bruschetta is one of my favorite appetizers, and this week I am putting together a post using this delicious Rosemary Rustic Loaf as the base. Can’t wait for you to try this irresistible combination of flavors.

rosemary rustic loaf

Prep time: 10 minutes / Rise time: 9-14 hours / Bake time: 45 minutes / Serves: 8

Ingredients

3 cup bread flour
1 1/2 teaspoon sea salt
1/4 teaspoon active dry yeast
1 1/2 cup beer
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced
1 1/2 tablespoon rosemary, dried

1 1 gallon plastic bag
dutch oven

Instructions

  1. Place all dry ingredients, including rosemary in the gallon plastic bag, seal bag and mix in hands.
  2.  Add extra virgin olive oil, beer, and garlic. Seal plastic bag, making sure to let out all air.
  3. Using your hands, smash the ingredients in the plastic bag together until the dough pulls away from the bag.
  4. While in the plastic bag, allow bread to rise a first time in a warm area for 12 hours. You may also place the plastic bag in the oven on the bread proof setting. This will reduce your rising time to 7 hours or until the dough has doubled and you see many air pockets in the dough. (The dough will appear damp and sticky, this is normal.)
  5. Place dough on a clean surface, dusted with flour, and fold four-ways upon itself, place fold side down onto wax paper also dusted with flour and cover with a breathable cloth for another 2 hours, allowing dough to double in size.
  6. Preheat oven to 450°.  Place dutch oven into the oven, allowing it to warm.
  7. Place risen dough inside the dutch oven and cover, baking for 35 minutes.
  8. Carefully uncover dutch oven and bake for another 15 more minutes or until a dark golden brown crust is achieved.
  9. Cool bread on a rack for at least 30 minutes before slicing and serving.

Note

You may also want to try other ingredients in this recipe. Here are a few that I use in place of the rosemary:

Garlic Parmesan: add 1/2 cup shredded parmesan cheese along with the suggested 2 teaspoons garlic.

Roasted Garlic: add 8-10 cloves roasted garlic, cut into slices, in lieu of the 2 teaspoons garlic.

Olive: add 1 cup mixed kalamata and green olives, pitted and sliced along and 1 teaspoon garlic instead of two.

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