Rosemary Bread - Artisan Bread in 5 Minutes
This remarkable recipe makes four 1 pound loaves. No kneading required and will turn anyone into a bread baker. Adapted from Artisan Bread in Five Minutes by Jeff Hertzbert and Zoe Francois
Servings: 6
Ingredients
- 3 cups lukewarm water
- 1-1/2 tablespoons granulated yeast 1-1/2 packets
- 1-1/2 tablespoons kosher or other coarse salt
- 6-1/2 cups unsifted unbleached, all-purpose white flour, measured with the scoop-and-sweep method
- 2 tablespoons sugar my addition, not in original recipe
- 2 tablespoons finely chopped rosemary optional
- Cornmeal for pizza peel
Instructions
- Mix in large bowl with a wooden spoon. Allow to sit for at least 2 hours.
- Shape into loaves. Allow to rise for 40 minutes minimum.
- Using plenty of flour, make slices into bread using a serrated knife.
- This is when I brush away the flour and use egg white so bread bakes a golden brown.
- Bake in hot oven in shelf in middle, 450 degrees on baking stone for 25 minutes.
- Place bread in oven. Shut door. Open door and put one cup of water onto a tray that has been placed on any other shelf. Follow up with spraying sides of oven with water bottle.
- Allow to cool for 15 minutes before cutting.
Notes
The scoop and sweep method means measure one cup at a time, merely sweeping with knife. Do not pack flour in a large measuring container, as that will yield too much flour in the recipe.