This past weekend I found a recipe on William Sonoma’s Instagram page featuring Rosemary and Lemon Homemade Bread. I have always wanted to make bread on my own. Unfortunately I am a carb queen, bread and butter being a comfort to me throughout my whole life.
This recipe sounded amazing. William Sonoma was also featuring their Dutch Oven pot, I didn’t have one from there but I did have one from Pampered Chef. So lets go ahead and give it a try. It was one heck of a cold weekend, our plans had been cancelled and we found ourselves curled up on the couch watching endless movies.
I had most of the ingredients here already, I just needed to get some fresh Rosemary. I knew bread took a long time to make, my grandma would make homemade bread and I clearly remember it sitting on her table under a cloth for hours, rising.
I sure do wish I would have gotten her bread recipes. Actually both of my grandmothers were amazing bread makers. Raisin bread, white bread, molasses bread all to be enjoyed by their families.
Let me share with you how to prepare this delicious bread recipe~
3 cups of all purpose flour
1/4 tsp of active dry yeast
1 3/4 tsp of salt
2 tsp. Fresh Rosemary
2 tsp of chopped lemon zest
Cornmeal as needed.
In a large bowl, combine the flour, yeast, salt, rosemary and lemon zest. Add 1 5/8 cups or 13 fl oz of water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with Saran Wrap or plastic cling. Let the dough rest at warm room temperature, until the surface is dotted with bubbles., 12 to 18 hours.
Place the dough on a lightly floured surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let it rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terrycloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another double in size and does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 2 3/4-quart bread pot or Dutch oven in the oven and pre-heat the oven to 450 degrees.
Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up into the pot; shake the pot once or twice if the dough looks uneven in the pot. It will straighten out as it bakes. If desired, using a very sharp knife cut three shallow parallel slits in the top of the dough. Cover with the lid and back for 30 minutes. Uncover and continue baking until he loaf is browned, 15 to 30 minutes more.
Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread until it releases.
Makes one loaf 1/2 pound.
I hope to continue my loaf for making my own bread. For now I will continue with recipes that doesn’t require a bread maker. But hopefully one day I’ll have enough recipes to consider adding a bread machine to my kitchen~