Rosemary Bread

30 min cook covered in dutch oven 15-20 min uncovered

Good

% Daily Values based on a 2,000 calorie diet

Step 1

450 degree preheat w/ dutch oven When your ready to bake- sprinkle the yeast over the water and let sit for 10-15 minutes. In large bowl, stir together flour,oregano,salt and rosemary and set aside. Add yeast mixture, roasted garlic and olive oil to the bowl then usea rubber spatula to mix it together just until combined. The dough will look a little sticky and stringy and there should be a little flour around the edges of the bowl. Cover and let rise somewhere warm until it has doubled in size, about 8-10 hrs. Once the Dough Has doubled in volume, use your hands to pull the dough out onto a floured surface. With floured hands, gently fold the diugh into itself several times unyil it is soft, flour covered ball is formed. Seam side up, lift and place it into a flour dusted bowl or proofing basket. Dust with flour, cover and refridgerate for a minimum of 1 hr. Once ready to bake you bread, preheat oven tp 450 with dutch ovenindide the oven. Uncover then invert bowl to turn the dough onto parchment psperseam side down. score the top with a razor blade to allow steam to escape. Once preheated, remove dutch oven and place partchment with dough in oven. cover and bake for 30 min, then uncover and bake for 15-20 min more.