Rosemary Banneton White Bread Recipe

How to make it

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• Place ingredients as your bread machine instructs.
• Use the dough cycle for an oven baked bread ( or the regular cycle for a bread machine bread ).
• Add water or flour if needed to get the proper dough consistency.
• For banneton bread ( dough risen in a woven wood basket ) dough should not be too soft but rather on the firm side ).
• For handmade bread, remove dough from breadmaker and let rise double in a covered bowl.
• Gently punch down and shape into a round and place seam side down on a cornmeal dusted baking sheet or baking stone ( I use the stone ) and let rise double.
• Bake in a 425F oven about 30 minutes or golden and tested done ( sounds hollow when thumped on bottom of loaf).
• If risen in the banneton, when double carefully invert onto the baking sheet or stone and immediately place into the oven to bake.
• Mist with water if desired at intervals when baking .
• Basket risen breads tend to have a chewier crust.
• Note: bannetons are great for whole grain breads as well as some sourdough and rustic white breads.
• They take on a characteristic pattern of the woven basic.
• These baskets are nice ( and expensive ) but not a necessary item to have!
• I used a round small basket, about 7 1/2 to 8 inches.
• These baskets must be coated well with flour before the dough is placed for rising.
• Note: this is a simple yet wonderful recipe, enhanced by the rosemary