Rosemary Bread

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So, I love the artisan bread recipe I use, and it’s the best. This one tastes fine, but you just don’t get the really crusty outside when you don’t bake it in a cast iron pot. The downside is that it is SOOOOO smoky that I really have to want the bread to be willing to cook it at my house. This recipe is fine if you aren’t going to use a dutch oven, and I think the one thing I really took away from this is to put rosemary on the outside of the bread, and to use fresh. These are obvious ideas, but still. I also am curious to see how the butter would work since this was made for a friend and we ended up omitting the butter. Anyway, this came from melskitchencafe.com and it was a solid enough recipe:

· 1 tablespoon instant yeast or 1 1/2 tablespoons active dry yeast
· 1 tablespoon sugar
· 1 1/2 cups warm water
· 2 3/4 – 4 cups all-purpose flour (see note)
· 1 1/2 teaspoon salt
· 2-3 tablespoons fresh rosemary, chopped and divided
· 2 tablespoons butter, melted
· Coarse salt for sprinkling


https://www.melskitchencafe.com/macaroni-grill-rosemary-bread/









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