Rosemary Artisan Bread

Name: Rosemary Artisan Bread
Ingredients: 1 tablespoon dry yeast; 2 cups water; 2 tablespoons sugar; 1/4 cup olive oil; 1 tablespoon sea salt; 2 tablespoons fresh rosemary; 2 tablespoons lemon juice; 1 teaspoon instant minced garlic; 1 teaspoon dried onion flakes; 1/2 cup freshly grated pecorino romano cheese; 6 cups all-purpose flour

11 ingredients

8 steps

Ingredients

1 tablespoon dry yeast
2 cups water
2 tablespoons sugar
1/4 cup olive oil
1 tablespoon sea salt
2 tablespoons fresh rosemary
2 tablespoons lemon juice
1 teaspoon instant minced garlic
1 teaspoon dried onion flakes
1/2 cup freshly grated pecorino romano cheese
6 cups all-purpose flour

Directions

1

Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
2

Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
3

Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
4

Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
5

Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
6

Allow to rise for 1/2 hour again, until doubled in a warm place.
7

Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
8

Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.