1 1/2 ts Yeast
1 c Warm water (105-115’F.)
1 ts Sugar
3 c Flour
1/2 ts Salt
1/4 c Chopped fresh rosemary
1 tb Cornmeal
1 ts Olive oil
1 Garlic clove, minced
1/2 ts Cracked black pepper
1/2 ts Rock salt, crushed
Sprinkle yeast over warm water in small bowl. Stir until dissolved.
Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until
mixture begins to bubble.
Combine remaining flour and salt. Stir in yeast mixture and rosemary.
Turn out onto lightly floured surface. Knead until smooth and
elastic, about 10 minutes. Cover and let rise in lightly oiled bowl
until doubled in size, about 1 hour. Punch dough down. Roll to 9″
circle on lightly floured surface. Place on lightly oiled baking
sheet sprinkled with cornmeal.
Brush bread with oil mixed with garlic. Sprinkle cracked paper and
crushed rock salt over the bread. Using 2 fingers, poke holes at even
intervals over top of bread. Let stand about 15 minutes. Bake at
425’F. 15-20 minutes or until golden brown and loaf sounds hollow
when tapped.
Remove to wire rack to cool slightly before serving. Makes 8 servings.
Each serving contains about: 171 calories; 2,949 milligrams sodium; 0
cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein; 0.22
gram fiber.
NOTE: Two tablespoons of Parmesan cheese may be sprinkled over bread
before baking instead of rock salt.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
8 Servings