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ROSEMARY-WHEAT BREAD 

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 
dried
 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
 Yellow cornmeal
 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
until doubled.
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 
400 F.
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.






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