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Rustic Rosemary Bread
Perfect artisian style bread for Mediterranean sandwiches and panini.
19 hours, total
45 to 50 minutes
3 cups bread flour
1-1/2 teaspoons salt
1 teaspoon rosemary
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon Fleischmann's® RapidRise Yeast
1 cup lukewarm water (90° to 100°F)
1/2 cup lemon lime soda (can use regular OR diet)
Combine flour, salt, rosemary, lemon peel and yeast in a large mixing bowl. Add water and soda; stir until well mixed. Transfer to a large bowl that has been greased with olive oil. Cover tightly with plastic wrap. Let stand at room temperature for 18 hours.
Remove plastic wrap. Wet hands with cold water and fold sides of dough towards center, pushing the dough down. (Dough will be wet.) Allow to stand 15 minutes. Generously dust a 13 x 9-inch glass baking dish with flour. Transfer the dough to the baking dish; lightly dust top of dough with additional flour. Cover with a towel; let rise about 1 hour, or until dough has doubled in size.
After 30 minutes (or about halfway through the rise), preheat the oven to 450˚F. Place ungreased 2-quart enameled cast iron pot OR an ovenproof 2-quart saucepan in the oven while it is preheating. When dough has finished rising, remove hot pot from oven. Carefully transfer dough into the pot; cover and return to oven. Bake for 30 minutes. Remove cover. Continue baking 15 to 20 minutes, or until golden brown. Carefully remove bread from pot onto a wire rack to cool completely.