Buttermilk Rosemary Bread From Judy/Mass by carol51

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Buttermilk Rosemary Bread From Judy/Mass
Submitted by carol51 on August 08, 2002 at 1:57 pm

DESCRIPTION
Buttermilk Rosemary Bread from Judy/Mass

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe is from the Belmont Inn in Camden and was originally posted by Judy/Mass

1 1/2 Packages Active Dry Yeast
1 Cup Warm Water -- 105°-115°
1 Cup Cultured Buttermilk
1/3 Cup Olive Oil
1/4 Cup Fresh Rosemary Leaves -- finely chopped
4 Teaspoons Salt
6 3/4 Cups All-Purpose Flour
Yellow Cornmeal -- for baking sheets
Coarse Salt -- for sprinkling

In the bowl of an electric mixer stir yeast into warm water and let stand until foamy, about 10 minutes. Add buttermilk, oil, rosemary and salt and mix until blended well. Add flour gradually, beating slowly until incorporated, and with a dough hook, knead dough on low speed for 3 minutes. Transfer dough to a floured surface and knead by hand until smooth and elastic, about 2 minutes. Put dough in an oiled bowl, turning to coat with oil, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

On a floured surface turn dough out and cut in half. Shape each half into a round and put on an oiled baking sheet sprinkled with cornmeal. Cover loaves with a dampened towel and let rise 1 hour.

Preheat oven to 425°F.

With a serrated knife, gently cut surface of loaves in the shape of a large asterisk and sprinkle tops with coarse salt. Bake loaves in middle of oven, spraying oven occasionally with water during first 15 minutes, until golden brown and bottoms sound hollow when tapped, about 55 minutes. Transfer loaves to rack to cool completely.

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NOTES : Lavender can be substituted for the rosemary. The crust will be softer if the oven is not sprayed during baking. Check bread after 45 minutes.

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