-
1
Mix yeast, sugar and warm water in a small bowl. Let it sit for 5 minutes to become bubbly. Add the dried rosemary that you've first mixed with the hot water and mix to combine. Mix in the melted butter.
-
2
Place the dry ingredients (flour, gluten and salt) in the bowl of a stand mixer. Add wet ingredients. Use the dough hook to combine the mixture, mixing for about 6 minutes.
-
3
While dough mixes, bring several cups of water to a boil (you can do this in a saucepan or heat it in the microwave).
-
4
Preheat oven to lowest setting (about 170 F).
-
5
Once the oven heats to 170 F, turn the oven off. Pour the boiling water into an oven safe dish and set it in the oven to help create a moist, warm environment for dough to rise faster.
-
6
Place dough into an oiled bowl. Cover with plastic wrap and place it in the warm oven (the heat should still be off). Let it rise for 1 hour or until nearly doubled in size.
-
7
Punch down dough. Shape into two loaves. Set the loaves on a Silpat-lined or greased baking sheet, baking stone, etc.
-
8
Spray dough lightly with cooking spray. Again, warm oven at lowest setting and then turn it off. Place loaves in the warm, moist oven until nearly doubled in size.
-
9
Remove the risen loaves from the oven and preheat oven to 375 F.
-
10
Put the loaves into the preheated oven and bake for 15 minutes on center rack. After 15 minutes, turn up the oven temperature to 425-430 F, leaving bread in the oven. Once the oven hits this temperature, set your timer for 5 minutes and cook the loaves until the timer goes off. This will help to get the loaves deep, golden brown.
-
11
Remove from oven. Brush with butter and sprinkle coarse salt on top.
-
12
Serve with olive oil and freshly cracked pepper.
-
13
* Note: you do not have to allow the dough to rise in a warm, moist oven. It will rise on the counter, but I prefer to speed the process and this helps in the cool, dry months.
