Tuesday, August 11, 2015
Saturday, August 8, 2015
No Knead Rosemary Garlic Peasant Bread
3 1/4 cups flour
2 t sugar
1 1/2 t salt
1 t dried rosemary
1 t minced garlic (from jar)
1/2 t dried oregano
1 t yeast
1 1/2 cups warm water
Mix dry ingredients together in large bowl. Add garlic and water and mix. Dough should be sticky. Cover and let sit over night. Time is flexible.
The next day, add a lot of flour to your surface. Coat your hands with flour. Pour your dough onto the floured surface. Mold into a ball. Cover with plastic wrap and let sit.
Turn your oven on to 450 degrees. Add your covered pot. I use a cast iron dutch oven. Any sturdy baking pot with a lid will do. Let heat up for 30 minutes.
Carefully remove pot and put dough in the center. Return lid to pot and put into oven. Bake 30 minutes. Remove lid and continue baking 7 - 10 minutes until golden.