Recipe - Tangy Rosemary Peasant Bread

Three fourths cup Warm water
1 tablespoon Sugar
2 teaspoon Yeast
1 cup Sourdough starter
1 cup Yogurt (you can substitute
sourdough starter for this)
One half teaspoon Salt
2 teaspoon Ground rosemary
One half cup Whole wheat flour

I made this for my mother as a Christmas gift. This makes a 2 pound loaf:

Combine water, sugar and yeast. When the yeast has proofed, add remaining
ingredients.

Add enough white flour (about 4 cups) to make a barely sticky dough. Knead
until elastic. Let rise in a warm place until doubled in bulk. Punch down
and shape the loaf and let rise again.

I bake this in a clay cloche because it makes a wonderful crust. To do
this, shape the loaf in the cloche bottom and let rise the 2nd time.
Preheat the cover for 20 minutes in a 350 degree oven. Put the cover on the
bottom and bake covered for 30 minutes, then uncovered for 15 minutes more.

If you don't have a cloche, just bake at 350 for 4045 minutes, until the
loaf is golden brown and sounds hollow when tapped.

Posted to Digest breadbakers.v096.n070

From: Sara Ayers ayers@wadsworth.org

Date: Fri, 27 Dec 1996 11:04:28 0500 (EST)