Wednesday, January 7, 2015

Rosemary Garlic Crust Loaf

One of my favorite parts about going to a nice Italian restaurant is the crusty bread and olive oil that they bring to your table.

I don't know what it is, but a good crusty bread really just hits the spot sometimes, and often, I may like the bread more than whatever it is I happen to order for dinner!

Since Bruce and I rarely eat out, it only made sense to make that divine crusty bread right at home.  I have seen a lot of recipes for these types of breads around a lot, and it generally falls back on one basic recipe, to which, you can add a myriad of different flavors.

I opted for a nice, flavorful rosemary and garlic combination, but I am excited to try other mix-ins in the future, because this recipe is SO easy.  We're talking simple.  You really cannot mess this recipe up (which, considering I screwed up another bread recipe yesterday, this made me feel great!).

Rosemary Garlic Crust Loaf


3 c. flour
1 3/4 tsp salt
1/2 tsp instant yeast (or rapid-rise)
1 1/2 c. water
1 1/2 tsp minced garlic (or more if you like yours to ward off vampires)
1 Tbs rosemary


In a large bowl, combine your flour, salt, yeast, garlic and rosemary until well blended.  Stir in your water (no, it doesn't have to be a certain temperature, but I stick with warm water) and mix until the dough comes together and looks lumpy (but mixed thoroughly, it will not be a smooth, pretty dough).

Cover the bowl with plastic wrap and let it sit 12-18 hours (I left mine overnight) in a evenly heated room (not in the refrigerator).  Your dough will rise, and become very sticky.

In the morning (or whenever your time is up), preheat your oven to 450.  Once your oven is ready, place a cast-iron pot/pan with a lid (or a heavy metal pot with a lid) into the oven for 30 minutes.

Meanwhile, turn your dough out onto a heavily floured surface and form it into a ball.  Cover it with plastic wrap while your pan heats.  Once your pan is ready, place your ball of dough into the pan and cover it with the lid.

Bake for 30 minutes.  Remove the lid and bake an additional 15 minutes.

Remove the pan from the oven, carefully remove your bread from the pan and allow it to cool.


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