It’s not Emergency Food (back to that soon) but I have a favorite bread recipe to share! I know I’m late to the bread making trend. The NY Times has been all over it for years: 2006, 2007, 2008. Bloggers have been perfecting and elaborating those recipes and documenting their loaves for ages. I’m a late bloomer, what can I say?
To be honest, it was the promise of being “just like Macaroni Grill’s bread” that pushed me over the edge and had me making the Rosemary Peasant Bread from Make and Takes. I bought yeast and gave it a try a few weeks ago. This was my third weekend in a row kicking out perfectly plump, crusty, salty loaves of yummy bread!
Rosemary Peasant Bread Recipe
- 1 packet dry yeast (or 2 1/2 tsp)
- 2 c. warm water
- 1 T. sugar
- 2 tsp salt
- 4 c. flour
- 1-2 tsp. fresh Rosemary plus more for topping
- Olive Oil, Corn meal, Melted butter and salt
Dissolve sugar and yeast in the warm water and then combine ingredients without kneading. Cover dough with damp cloth for 1 hour or until doubled. Divide in two (without kneading) and place on cooking sheet. Cover again for an hour. Brush with melted butter, salt and rosemary. Bake at 425for 10 then lower temp to 375 and bake another 15 min. See the Make and Takes blog for more detailed instructions and photos.
My husband is in love with it, my daughter only eats the salty crust and my son only eats the soft middle (they’re so handy that way). I can be found dunking the delicious Macaroni Grill-like slices into olive oil as soon as it is cool enough to touch. Success!