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(2 lb. loaf)
Ingredients:
1 ¾ cups and 1 tablespoon water (80 degrees)
¼ cup and 1 teaspoon Olive Oil
2 ½ tsp Salt
5 cups of Bread Flour
⅓ cup Fresh Rosemary
2 ¾ tsp Yeast ( Active Dry)
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Method:
1. Combine all the ingredients in a mixer with the dough hook (or mix by hand) until it is one ball, slightly sticky with nothing on the bowl.
2. Prove until double in size (about 45 minutes).
3. Knock back – shape into rolls or place in bread tin. Leave to rise 30 minutes.
4. Bake in a hot oven, 450-475, 10 minutes for rolls, 40-45 minutes for loaf.
**It should sound hollow when knocked on base.
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