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Chef Edwards's Rosemary Bread

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 tablespoon yeast
2 cups water
6 tablespoons olive oil
1/4 cup fresh rosemary leaves -- chopped
1 cup all purpose flour
1 1/2 cups whole wheat flour
2 teaspoons salt
3 cups all purpose flour
topping
olive oil
coarse sea salt

Heat water until warm ( 105 - 110 degrees F.) Add yeast and stir.

Add oil, rosemary,salt and stir in 1 cup of all purpose and 1 1/2 cups of whole wheat flour. Stir to form thick batter.

"Beat" 100 strokes. Fold in 2 cups of flour, 1/2 cup at a time.

Until ball of dough comes away from sides and bottom of bowl. Knead until smooth and elastic (6 - 8 minutes), using up to another cup of flour..

Let rise for (45 minutes). Punch down, Let rise another 30 minutes. Divide dough into half, shape into a loaf. Brush with olive oil, sprinkle with coarse salt. Let rise for 20 minutes. Bake 25 minutes at 400 degrees.

To shape into loaf, flatten dough into a rectangle and roll up into a log shape. Flatten out log slightly and make parallel diagonal cut crosswise about an inch apart.

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Per Serving (excluding unknown items): 1371 Calories; 85g Fat (53.6% calories from fat); 29g Protein; 137g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 4294mg Sodium. Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 17 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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