Garden-to-Kitchen Cooking Class FAll 2011
Rosemary Bread Ingredients: 3 cups unbleached all-purpose or bread flour 1 1 2 cups whole wheat flour
3 8 teaspoon instant yeast 1 teaspoon salt 1 1 4 cups water (10 ounces) * 1 2 cup mild-flavored lager/beer (4 ounces) *2 tablespoons white vinegar (1 ounce) 1 tablespoon rosemary, fresh and finely chopped Directions: 1) Whisk flour, yeast, and salt in a large bowl. Add water, beer, and vinegar. Using a rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until a shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2) Lay 12-by-18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray or spread combination of oil and lecithin. Oil hands and scoop dough from mixing bowl. Shape dough into ball by pulling edges into middle. Transfer dough seam-side down to parchment lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap or large plastic bowl and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. 3) About 15 minutes before baking, adjust oven rack to lowest position, place 6to 8-quart heavy bottomed Dutch oven (with lid) on rack and heat oven to 450°. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhand and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425° and bake covered for 40 minutes. If loaf is not golden brown, remove lid and continue to bake until loaf is golden brown, 5 to 10 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature. * Can substitute 5 ounces of plain kombucha for beer and vinegar combined.
Alp ine Ra nc h Crea tive Heal th & Ecolo g ica l Solu tions , I nc a 501(c) (3)
“Cultivating sustainability and community through ecology, nutrition and the arts.”