Rustic Bread

Name: Rustic Bread
Prep time: 30 min
Total time: 3 h
Yield: 6
Ingredients: c. whole milk; 1 tbsp. superfine sugar; 1 oz. fresh active yeast; 5 c. bread flour; 2 sprig fresh rosemary

By James TannerPublished: Mar 29, 2011

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Yields:

Prep Time:

30 mins

Total Time:

3 hrs

Cal/Serv:

524

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Present this dense, chewy bread with dipping bowls of extra-virgin olive oil.

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Directions

1. Step 1In a small pan over medium heat, heat 1 cup water, milk, and sugar just until warm (90 degrees F to 95 degrees F), 3 to 4 minutes. Remove from heat and stir in yeast until dissolved. In a large bowl, combine flour and 1 1/2 tablespoons coarse sea salt. Pour in yeast mixture and mix, using hands, until a soft dough forms. (If dough is dry, add more water. If dough is sticky, add more flour.) On a lightly floured surface, knead dough for about 5 minutes. Place dough in a large, lightly floured bowl, cover with a clean towel, and let rise in a warm, draft-free area until doubled in size, 50 to 60 minutes.
2. Step 2On a clean surface, punch down dough and form into a 10- by 7-inch rectangle about 2 inches thick. Place loaf on a parchment-lined baking sheet, cover with towel again, and let rise in a warm, draft-free area until doubled in size, 50 to 60 minutes more.
3. Step 3Preheat oven to 400 degrees F. Using your fingertips, press indentations into top of loaf. Place a few rosemary leaves in some of the indentations. Drizzle surface with 1 tablespoon olive oil and sprinkle with 1 teaspoon coarse sea salt. Bake until loaf is golden and sounds hollow when tapped, about 30 minutes. Transfer loaf to a wire rack and let cool.