A friend sent me a link for a no-knead recipe, makes a single large loaf in a cast-iron skillet. Looked okay, though I hesitate to take advice from actresses about anything but acting, and I had questions about some of the proportions. One thing it wanted was a lot of rosemary.
Happens I have a lot of rosemary.
Of all the things I’ve tried to grow since moving here, the only thing that really seems to thrive is rosemary. Likes the climate and the soil, gods know why. It’ll die in a hard winter, but withstands a regular one well enough. So yeah, I’ve got lots from the bunch I planted two years ago. Doesn’t make me gay or anything.
I followed the recipe exactly, because it’s simple and the chickens consume all evidence of my mistakes. And it didn’t come out very well, the dough was far too dry as I feared. Published recipes never make allowance for climate or altitude, and I’ve got lots of those things, too. 🙂 Tomorrow I’ll try again with three adjustments: More water in the dough, a little sugar, and I’ll mix in the rosemary rather than spreading it on top with melted margarine. Bet it’ll be good.
Looks like a cornpone. Speaking of which, ever tried cornbread there?
Make it all the time.
At least it looks good. Thin slice some, toast it and slather with garlic butter. Nom nom nom.
Here’s my version of the no knead bread. Proportions seem to work well at sea level in Maine. If I was adding rosemary I might chop it up small so you don’t feel like your chewing on toothpicks.
http://isserfiq.blogspot.com/2015/11/easy-bread-making.html
Looks like a fancified version of Ed’s deer camp bread http://wildedtx.blogspot.com/2007/12/easy-deer-camp-bread.html
“…allowance for climate or altitude…”
I read that as ‘climate or attitude’, & figgered well, there you go.
8^)