Recipe: Rosemary Bread
Bread with aromatic herbs
May 22, 2009
A traditional herb bread recipe, the rosemary matches the rustic taste of buckwheat flour. Enjoy it fresh baked, or serve with some delicate cheese.
1 package dry yeast
2 sprigs rosemary (15cm each)
1 tsp. sugar
1 tsp. salt
250g durum wheat flour
150g all-purpose flour
50g buckwheat flour
Mix together yeast, warm water, and sugar. Let stand until foamy. Add the rosemary leaves, salt, durum wheat flour, all-purpose flour and buckwheat flour.
Knead the dough and let rise for an hour and a half in a warm place.
Shape into a loaf and brush with olive oil.
Bake in preheated 200° C (392 F) oven 30-35 minutes.
Un anno fa:
Basil and Zucchini Tortellini
I'm sending this to Susan for her Yeast Spotting event.
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