Rosemary Meyer Lemon Bread

I may have made one.very.terrible.mistake.

I learned how to make bread. Good bread. Perfect little boules in fact.

It harmlessly started with Sprouted Whole Wheat, then casually turned to Focaccia, then went full force into the boule that I would like to share with you, Rosemary Meyer Lemon. It is my fault. And I knew it would happen, but I resisted only for so long. When the bread came out of the oven the other day, The Mr. looked at me, and beamed from ear to ear with a smile that could only say "I am now going to expect to have homemade bread ALL THE TIME". Yes, a smile can say all that... especially when it is followed by the ever so sly sentence, "Thank you for learning to make bread, it makes me so happy".

This is my husband. The man that loves a good baguette.

So I have made this boule now twice, yes it is that good.

Rosemary Meyer Lemon Bread
from William Sonoma
3 cups all-purpose flour
1/4 tsp. active dry yeast
1 3/4 tsp. salt + more for garnish
4 tsp. chopped fresh rosemary
3 tsp. chopped lemon zest

 In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with wet towel. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and knead the dough about 10-20 times and make into a small boule, adding flour as needed. Cover loosely with a wet towel and let rest for 2 hours.

At least 30 minutes before the dough is ready, put a cast-iron pot in the oven and preheat the oven to 500°F.

When the dough is ready, pull the cast iron pot out and sprinkle some semolina flour on the bottom of the pot.

Flip the dough ball into the pot and cut a nice slit down the middle. Brush with Olive oil and sprinkle with salt.

Place the top on the pot and place in the oven, and then turn the temperature down to 450°F and bake for 30 minutes.

After 30 minutes, pull the pot out and take the top off, then place back in the oven and bake for another 20-30 minutes, of until the top is browned, then pull the pot out, pull the boule out of the pot, and allow to rest for at least 10 minutes, if you can wait that long.

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