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Bread, Rosemary and Garlic No-Knead Recipe


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     Bread, Rosemary and Garlic No-Knead

Category   Desserts - Breads
Sub Category   None

2 cups lukewarm water about 105 degrees
1 pkg active dry yeast, 2 1/4 teaspoons
1/2 Tablespoon kosher salt
4 1/3 cups flour, divided
2 Tablespoons fresh rosemary leaves
2 cloves garlic, minced
2 Tablespoons olive oil, divided
sea salt

In a large bowl combine water and yeast. add 1 cup of flour and salt. Stir in rosemary leaves and garlic. Add remaining flour, 1 cup at a time, stirring until combined. Cover with plastic wrap and set in warm place to rise one hour. Add 1 Tablespoon olive oil to a 8 or 10 inch cast iron skillet. Flour your hands, remove doughh from bowl, transfer to skillet and shape into disc. Cover with a kitchen towel and let rest 30 minutes. Preheat oven to 400. Drizzle remaining olive oil and sea salt on top. Score the top of the loaf with some shallow knife cuts. Bake for 30 - 35 minutes, or until top is nicely browned. Remove from oven and turn out on cooling rack. Leave to cool for a few minutes. Serve.
This recipe came from Pinterest,, adapted from Baker Bettie.
A nice sized casserole dish works also.

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