Rosemary Bread -
3 tablespoons Butter 1/2 cup coarsely chopped onion 1 tablespoon chopped fresh rosemary* 2 teaspoons salt 1/2 teaspoon coarsely ground pepper 1 cup milk 1 (1/4-ounce) package active dry yeast 1 cup warm water (105 to 115?F) 2 tablespoons granulated sugar 3 1/2 to 4 1/2 cups all-purpose flour 1/2 cup yellow cornmeal -
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Melt butter in 10-inch skillet until sizzling; add onion, rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until onion is tender (5 to 7 minutes). Stir in milk. Cool to warm (105°F to 115°F). -
Dissolve yeast in large bowl in warm water; stir in sugar. Add warm butter mixture, 1 cup flour and cornmeal. Beat until smooth (1 to 2 minutes). Stir in enough remaining flour to make dough easy to handle. -
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour). Dough is ready if indentation remains when touched. -
Punch down dough; divide in half. Let stand 10 minutes. On lightly floured surface shape each half into 5-inch round loaf. Place on greased baking sheet. Sprinkle with flour. Cover; let rise until double in size (about 45 minutes). -
Heat oven to 375°F. With serrated knife make 3 diagonal slashes across top of each loaf; make 3 additional diagonal slashes in opposite direction. Bake for 20 to 25 minutes or until golden brown. Makes 2 loaves (16 servings). *Substitute 1 teaspoon dried rosemary, crushed. |