As you can tell, I did a lot of baking/cooking today. In fact, I'm no where near done posting recipes for all the things I made today! It was very very rainy and there were a bunch of recipes I wanted to try out. This recipe comes out of the Tassajara Bread Book (thank you Alex for getting me this a few years back) - it is THE BIBLE FOR BREAD MAKING. I cannot praise this book enough. If you already bake bread, or are considering learning how to, please run out to your nearest local bookstore/Borders and buy this book now. Not available in a brick and mortar store? Order it on Amazon....NOW!
Adapted from the Tassajara Bread Book
- 2 cups warm water, under 125 degrees Fahrenheit
- 2 tablespoons active dry yeast (3 packets)
- 3 tablespoons fresh rosemary, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 cup unbleached bread flour (I use King Arthur flour)
- 1 1/2 cups whole wheat flour
- 3 cups unbleached bread flour
- olive oil for glazing
- coarse sea salt
- Stir the yeast into the water, then the rosemary, olive oil, and salt. Stir in the one cup of bread flour and the 1 and a half cups of whole wheat flour. Beat about one hundred strokes.
- Fold in two cups of bread flour, one-half cup at a time. Turn the dough onto a floured surface and knead for several minutes using up to one more cup of flour to keep the dough from sticking. Knead the dough until smooth and elastic.
- Let the dough rise for about an hour until it doubles in size. Punch don and let rise for another 40 minutes.
- Divide the dough in half, shape into two loaves.
- Place on an oiled pan and brush top with olive oil. Sprinkle with coarse sea salt.
- Let rise for 20 minutes, and then bake at 375 degrees for about 28 minutes until browned, top and bottom.
TIP: place a pie pan of boiling water on the bottom of the oven to help a crust form on the bread.