I love this bread. Everyone I know loves this bread. This bread doesn’t keep, but that doesn’t matter as there won’t be any left after half an hour. I’m being serious. There is nothing so good as its salty, yeasty, rosemaryey, soft, warm dough and I defy anyone not to stuff your face with it. It also goes really well with my carrot dip.
This is an American recipe therefore the use of cups as measures. I am completely fine with using cups, but I know some of my fellow contributors hate them and think they’re inaccurate – how can you measure a flour and a liquid using the same system? Most recipes allow for this and there are some really good converter tables on the net if you insist on weighing things out, but I like the cup method. It’s simple and quick and there’s no faffing around. Also, with things like flour they can be so different depending on what type it is (organic, unbleached, etc etc) that you may have to slightly adjust how much liquid goes in anyway. But please do let me know if you disagree (and why!).
Kneading is always an issue when you start making bread – how do you know when to stop? I used to give up too soon and end up with quite dense bread. Just keep kneading until the dough seems totally combined, it doesn’t stick to the work top and you can stretch it and mould it with ease. If it’s still tacky and sticking to the work top or you, put more flour down on your surface and keep going. It should have a smooth skin and be really elastic. I will post that no need to knead bread recipe at some point, but until then you’re going to have to exercise those arm muscles. Here’s a video which is OK at showing you what to do, I don’t stretch the dough that much or gouge it like she does with my nails, I tend to only use the heel of my hand. I often cover the heel of my hand in flour to help with this. Here’s the recipe:
1 sachet fast acting yeast
4 cups of white flour
1½ cups lukewarm water
1 tbsp sugar
½ cup finely chopped onions
2 tsps salt
Coarse salt as needed
1. Add sugar, salt and onions to flour. Add dried yeast, stir until combined.
2. Add water, knead until smooth.
3. Place dough in an oiled bowl and roll it around until all the dough is covered. Let it rise until twice the size.
4. Punch dough down. Flatten dough onto an oiled baking tray (1in thick, I usually use a rolling pin at this point to make it a vaguely regular shape.)
5. Spread oil on top. Let it rise until double in size.
6. Stick in a finger in rows and sprinkle with the coarse salt and rosemary.
7. Bake at 170°C for 20/25 mins.