This came from a source that i would rather not ever speak of again, but this bread is so damn good, it deserves a spot in my blog. It's too bad it is a painful reminder of this person every time i make it.
• 2 1/2 tsp dry yeast
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour
• 2 tsp. dried rosemary, plus more for topping
• olive oil, corn meal, & coarse salt
Dissolve yeast and sugar in the warm water. Add flour, salt, and rosemary & stir until blended. Do not knead!! Cover and let rise for 1 hour or until doubled in size (no need to grease the bowl, just leave it be).
Dump half of dough each into a greased round 8 or 9″ cake pans that have been lightly sprinkled with corn meal. Cover loosely with greased plastic wrap. Then let it rise another hour.
Lightly sprinkle with more rosemary and coarse salt.
Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour
• 2 tsp. dried rosemary, plus more for topping
• olive oil, corn meal, & coarse salt
Dissolve yeast and sugar in the warm water. Add flour, salt, and rosemary & stir until blended. Do not knead!! Cover and let rise for 1 hour or until doubled in size (no need to grease the bowl, just leave it be).
Dump half of dough each into a greased round 8 or 9″ cake pans that have been lightly sprinkled with corn meal. Cover loosely with greased plastic wrap. Then let it rise another hour.
Lightly sprinkle with more rosemary and coarse salt.
Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.
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