Ingredients
2 c + 3 T flour
1 c warm water (microwave for ~ 30 seconds)
1 1/2 t instant yeast (increase to 2 t if yeast is old, can sub active dry yeast)
1 t salt
1/4 c chopped walnuts (optional)
1/2 t rosemary (optional)
Directions
If using active dry yeast, mix water and yeast together and let bloom for 10 minutes.
Mix all ingredients together in a bread machine for 5 minutes (or knead by hand).
Cover and let rise in a warm location until doubled in size.
Chill in refrigerator up to 14 hours.*
Coat a pan with cornmeal. Place dough on top, shaped into a loaf.
Let rise for 30-40 minutes until dough reaches room temperature.*
Bake at 450˚F for 35 minutes. Make sure oven is hot when placing bread inside so crust can set. Bread is done when it sounds hollow when tapped.
* Can skip steps 4 and 6 if short on time.
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