Rustic Bread via Country Living May 2011
2/3 cup whole milk
1 TBSP superfine sugar
1 ounce fresh active yeast
5 cups bread flour, sifted; plus extra for dusting
fresh rosemary sprigs
~In a small pan heat 1 cup water, milk and sugar until warm (3 to 4 min.) Remove from heat and stir in yeast. In a large bowl, combine flour and 1 TBSP coarse sea salt. Pour in yeast mix and work together using hands until a soft dough forms. (if dry, add water/ if sticky, add flour) Knead for 5 min. on a lightly floured surface. Cover with a clean towel and let rise for an hour or until doubled.
~Punch down dough and form into a 1o-by-17 inch rectangle about 2 inches thick. Place loaf on parchment lined baking sheet, cover with the towel and let rise for another hour.
~Preheat over to 400 degrees. Use the handle end of a wooden spoon to push 6 to 8 depressions into the top of the bread. Fill with olive oil and a pinch of rosemary. Sprinkle a pinch of coarse salt over top of loaf. Bake about 30 min. until golden and hollow sounding when tapped.
Shared at Jam Hands.