Rustic Bread

Rustic Bread via Country Living May 2011

rustic bread

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.


About may

I am a married mother of three fabulous young adults. I have been married to one great guy for over a quarter of a century and hope we haven't reached the halfway point of our marriage yet. Writing helps me sort things out and allows me to avoid unsavory tasks that I probably should be doing. I've reached middle age in middle America and am anxious to see what comes next.
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4 Responses to Rustic Bread

  1. I have been toying with the idea of baking my own bread for months. Just haven’t quite convinced myself that I can do it yet.

  2. Ali says:

    homemade bread is just the best thing ever :) Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. :)

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