*  Exported from  MasterCook  *
 
                               Rosemary Bread
 
 Recipe By     : The Italian baker
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 3/4  Teaspoons     Active dry yeast
    1      Cup           Warm water
    1      Cup           Milk -- room temperature
                         1/3 Cup less 1 tablespoon Olive oil
                         3 1/2 to 4 Tablespoons fresh Rosemary or
    1 1/2  Tablespoons   Dried rosemary
    1      Tablespoon    plus 1 teaspoon Salt
    6 3/4  Cups          Unbleached all-purpose flour -- approximately
                         1 to 1 1/2 Teaspoons coarse sea salt
 
 Stir the yeast into the water in a large mixing bowl; let stand until
 creamy, about 10 minutes.  Stir in the milk and oil.  Combine the
 rosemary, salt, and flour and stir into the yeast mixture in 3 or 4
 additions.  Stir until the dough comes together.  Knead on a floured
 surface until velvety, elastic, and smooth, 8 to 10 minutes.  It
 should be somewhat moist and blistered.
 
 First rise:  Place the dough in an oiled bowl, cover tightly with
 plastic wrap, and let rise until doubled, about 1 1/2 hours.
 
 Shaping and second rise.  Gently punch the dough down on a lightly
 floured surface, but don't knead it.  Cut the dough in half and shape
 each half into a round ball.  Place the loaves on a lightly oiled
 baking sheet, cover with a towel, and let rise 45 to 55 minutes (but
 not until truly doubled).
 
 Baking.  Heat the oven to 450F.  Just before you put the loaves in the
 oven, slash the top of each loaf in an asterisk with a razor blade and
 sprinkle half the sea salt into the cuts of each loaf.  Bake 10
 minutes, spraying 3 times with water.  reduce the heat to 400F and
 bake 30 to 35 minutes longer.  Cool completely on racks.
 
 
 
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