Making bread can be difficult or it can be easy. Finding the right consistency and texture, the right amount of moisture and a balance between crust and interior can be challenging, not to mention the time involved in preparation and making sure it tastes good. Through the years I’ve tried different recipes and styles, but this rustic rosemary-garlic bread from the Noble Pig has been the most satisfying I have made.
Admittedly there is a lot of preparation time to make this bread, but most of it is waiting for the dough to rise and the bread to bake. And there is no kneading after the first round! I followed the recipe very closely with the exception that I did not freeze the bread overnight. You can also have the recipe if you only want one loaf as this is for two loaves.
What you get for your work is a beautiful looking and smelling savoury flavourful bread with a crunchy thin exterior crust and a fluffy absorbent interior. Served warm it soaks up the butter and is ideal with cheese.
- 4 medium garlic bulbs
- olive oil
- 2 Tablespoons granulated yeast (active dry yeast)
- 3 cups warm water (about 105 degrees, so slightly above body temp)
- 5-1/2 cups (29.30 ounces) bread flour, more for dusting
- 1-1/2 Tablespoons kosher salt
- 2 Tablespoons chopped fresh rosemary
- 1 Tablespoon butter
- 1 Tablespoon yellow cornmeal
For the full recipe visit the link below: