Simple Homemade Rosemary Bread

• Vegan

• Produce

  • 2 tbsp Rosemary, Fresh

• Baking & Spices

  • 3 cups Flour
  • 1 Kosher salt
  • 1 1/2 tsp Salt
  • 1/4 tsp Yeast

• Oils & Vinegars

  • 1 tsp Olive oil

• Liquids

  • 1/2 cups Water

Found on screwyism.com

Ingredients

• 3 cups flour (plus extra flour, wheat bran or cornmeal for dusting)
• 1 1/2 cups water
• 1/4 teaspoon of yeast
• 1 1/2 teaspoons salt
• 1 teaspoon olive oil (for coating)
• 2 tablespoons chopped fresh rosemary
• Kosher salt to taste

Directions

• Mix all the dry ingredients including the rosemary in a medium sized bowl. Add water and incorporate with a wooden spoon or spatula 30 seconds to one minute. Lightly coat the inside of a second medium bowl with olive oil. Cover with plastic wrap and let the dough rest for 12 hours at room temperature.
• Remove from the bowl, fold once or twice and allow to rest for 15 minutes. Shape the dough into a ball. Generously coat a cotton towel, with flour, cornmeal or wheat bran. Place the dough seam side down on the towel and dust with flour. Cover dough with a cotton towel and let rise 1-2 hours until doubled in size.
• Place a cast iron pan with a lid in the oven and preheat oven to 450 degrees. Once the dough has doubled in size remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes. Remove the lid and bake an additional 15-30 minutes uncovered until the loaf has browned. Remove from the oven and allow to cool.