What We Cook: Rosemary Dipping Bread ~ page 287

Our Cookbook Blog

Our Cookbook ~ What We Cook, is a compilation of every recipe we (Janice and Carissa) cook - recipes from our cookbook collections, our recipe boxes, and our heads! We set up this blog for friends and family who have our cookbook to let them see pictures we post of the recipes in the book, and also for us to note any corrections, revisions, or additions to What We Cook. We encourage people who are cooking our recipes to let us know how the recipes turn out and any suggestions they might want to make.

In addition, we will be sharing some of our new recipes (along with pictures) that are not in our cookbook. We hope you will help us out and test recipes and give us your comments.

Monday, May 17, 2010

Rosemary Dipping Bread ~ page 287

Even if you have never baked a yeast bread before, you should have no trouble with this fool-proof recipe. You can't really mess up this beautiful, light, and flavorful bread.

This is a soft dough, but not sticky. It gets bubbly when it rises.

The fresh rosemary is key to the wonderful flavor ( I can get extravagant with rosemary because I have a 4 foot wide shrub of it in my back yard!)

I like to put some cornmeal on my parchment lined pan. It seems to make the loaves cook up nicer--kind of lets some air get under the loaves.

You can make 4 smaller loaves if you like--that way you can have a loaf at each end of the table and some extra for the freezer. People tend to eat a lot of this light, aromatic bread.