Prep 3 hrs
Cook 20 mins
From Mel's Kitchen Cafe.
- 1 1⁄2 teaspoons instant yeast
- 1 1⁄2 teaspoons sugar
- 3⁄4 cup warm water
- 1 1⁄2-1 3⁄4 cups flour
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons dried rosemary
- 1⁄2 tablespoon butter, melted
- coarse salt, for sprinkling
- In the bowl of an electric stand mixer, combine all ingredients except coarse salt. Knead for 4 minutes.
- Transfer the dough to a lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled in size, approximately 1-2 hours, depending on the warmth of your kitchen. Once doubled, gently deflate the dough and shape into an oval loaf. Prepare a rimmed baking sheet with parchment paper, a silpat liner or lightly grease with cooking spray. Place loaf on the baking sheet. Use a brush to slather the melted butter over the top of the loaf. Continue brushing on the butter until it is gone (the loaves will be well-saturated). Sprinkle additional chopped rosemary over the top of the loaves, patting down gently to set into the dough, if needed. Cover the loaf with lightly greased plastic wrap and let it rise again until puffy and nearly doubled, about an hour (again, the exact time will depend on temperature so judge the dough by how it looks).
- Preheat the oven to 425 degrees. Lightly sprinkle coarse salt over the top of the loaf. Bake the loaf for 18-20 minutes until browned and baked through. Transfer to a cooling rack to cool completely.