Ingredients: |
Ingredients: 1 c. warm water (100-110º F)
1 Tbs. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbs. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning
1/4 tsp. freshly ground black pepper
2 Tbs. extra virgin olive oil
1 1/2 c. white whole wheat flour
1/2 c. bread flour + extra for kneading
1 egg, whisked + 1 Tbs. water, for egg wash
dried rosemary, for sprinkling
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Directions: |
Directions:In a large bowl, combine warm water, sugar, and yeast. Let sit 10 minutes to proof. Stir in salt, rosemary, seasonings, olive oil, and whole wheat flour. Add bread flour and stir until dough forms a ball. Knead on lightly floured surface about 5 minutes, adding more flour as necessary, until smooth. Place in greased bowl; cover; and let rise until doubled, about 1 hour. Punch down and form into round loaf. Place on cornmeal dusted parchment paper; cover; and let rise until doubled again, about 45 minutes. Preheat oven (and pizza stone) to 400º F. Gently brush top with egg wash and sprinkle with rosemary. Bake for 20-25 minutes, until top is golden brown and sounds hollow when tapped. |
Personal
Notes: |
Personal
Notes: The crock of your crock pot can be used to bake this bread! Heat crock in oven as you would a pizza stone. Place dough on piece of parchment paper large enough to cover/overlap bottom of crock. Once preheated, remove it from oven, put dough in with parchment and cover with aluminum foil. Do NOT use your crock pot lid! It can’t stand the temp. About 15 minutes before the end of your bake time, remove aluminum foil so the top of the loaf can brown.
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