Makes: 2 loaves Total Cost: $2.09
Prep: 20 min Rise: 3 hr
Bake: 30 min Store: Room temp, 4 days; freezer, 3 months
2 2/3 cups warm water (105 F to 115 F)
2 tablespoons molasses or honey
2 envelopes active dry yeast
3 cups whole-wheat flour
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary, or 2 teaspoons
1 1/2 teaspoons salt
1 teaspoon each onion powder and garlic powder
3 to 3 1/2 cups bread flour or all-purpose flour
Garnish: 10 small sprigs of rosemary
1. In a large bowl, stir water, molasses, yeast and
whole-wheat flour to form a sticky
batter. Cover bowl with plastic wrap and let rise in
a warm, draft-free place 1 hour, or
2. Stir batter with a large spoon until deflated, then
stir in oil, rosemary, salt, onion
powder and garlic powder until blended. Stir in 3 cups
of the bread flour.
3. Turn out on a lightly floured surface and knead dough
with floured hands about 5
minutes, until smooth, adding more flour if necessary
to keep dough from sticking.
4. Clean and oil the bowl. Add dough and turn to oil
top. Cover with plastic wrap. Let
rise in a warm, draft-free place about 1 hour, or until
dough has doubled.
5. Lightly grease 2 cookie sheets and sprinkle with
cornmeal. Punch down dough and
divide in half. Shape each half into a 9-inch round.
Poke a hole in center of each loaf
and carefully stretch to enlarge opening to about 3
inches (loaves should look like large
doughnuts). Lift to prepared cookie sheets. Cover loosely
with plastic wrap and let rise
no more than 1 hour, or until doubled.
6. Adjust racks to middle and bottom of oven. Heat to
7. Insert 5 wooden toothpicks, evenly spaced, in each
loaf (for rosemary sprigs). Sprinkle
loaves with cornmeal. Bake 30 minutes, switching positions
of cookie sheets once, or
until loaves sound hollow when tapped. Remove to wire
rack and cool completely.
Remove toothpicks. Store bread airtight. Shortly before
giving or serving, insert
rosemary sprigs in toothpick holes.
WALNUT-RAISIN VARIATION Omit rosemary, onion powder
and garlic powder. Use
vegetable oil instead of olive oil. Stir 1 cup each
raisins and chopped walnuts and 2
teaspoons ground cinnamon into the deflated batter.
Divide risen dough in half. Grease
two 9x5x3-inch loaf pans and dust with cornmeal. Place
dough in pans and cut a
1-inch-deep slash down center of each loaf. Let rise
until doubled. Bake as directed.