Rosemary Bread

🧂 Ingredients

• 3 Cups All Purpose Unbleached Flour
• 1 ¾ tsp. Kosher Salt
• 1 tsp. Diastatic Malt Powder
• 1 Tbsp. Dried Rosemary
• 2 ¼ tsp. Active Dry Yeast
• 1 ½ Cups Water

Instructions

• 1 In a large bowl, stir together the flour, salt, rosemary, and diastatic malt
  powder. Set the mixture aside.
• 2 In a separate bowl, add the active dry yeast.
• 3 In a glass measuring dish, heat your water to 109°f and then pour the water over
  the yeast. Allow the yeast to bloom, usually about 5-10 minutes. Once the yeast
  has bloomed, give it a gentle stir.
• 4 Pour the flour mixture into the bowl of a stand mixer, followed by the water and
  yeast.
• 5 Attach your dough hook to the stand mixer and start the mixing/kneading process
  on low, slowly increasing the speed to medium. Allow the mixer to work its magic
  until a ball has formed.
• 6 Remove the rosemary bread dough ball from the mixing bowl and place it in a
  well-oiled glass bowl. Be sure the bowl is large enough to allow the dough to
  rise to double its size.
• 7 Cover the bowl with a wet warm tea towel or plastic wrap and place it in a warm
  area. (See Note)
• 8 Allow the dough to rise for one hour or until it's doubled in size.
• 9 While the bread is rising, preheat your oven to 450°f. Once the oven has come to
  temp, place your cast iron dutch oven with its lid on in the oven and allow it
  to preheat as well.
• 10 Once the dough has fully risen, gently pour the dough ball into the dutch oven,
  place the lid on, and bake the rosemary bread for 30 minutes.
• 11 After 30 minutes, remove the lid and continue baking for another 15 minutes.
• 12 Remove the bread from the dutch oven and place it on a cooling rack until the
  outside is cool to the touch.
• 13 Slice and serve.

Nutrition Info