Rosemary Peasant Loaves

contributed by Laurel Turner

• 2 1/2 tsp dry yeast
• 2 c. warm water
• 1 T. sugar
…• 2 tsp salt
• 4 c. flour
• 2 tsp. dried rosemary, plus more for topping
• olive oil, corn meal, & coarse salt

Dissolve yeast and sugar in the warm water.  Add flour, salt, and rosemary & stir until blended.  Do not knead!! Cover and let rise for 1 hour or until doubled in size (no need to grease the bowl, just leave it be).

Dump half of dough each into a greased round 8 or 9″ cake pans that have been lightly sprinkled with corn meal. Cover loosely with greased plastic wrap. Then let it rise another hour.

Lightly sprinkle with more rosemary and coarse salt.

Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

Be Forewarned.

Makes 16 wedges.
Per wedge:
116 calories
293 mg sodium
21 g carbs
1 g fiber
3.3 g protein


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