As many of you know, I bake our family bread, basically a flaxseed meal bread. I use that basic recipe to make all sorts of variations of my bread: basic family bread, rolls, and various herb breads.
Today, I want to give you another variation that I just love . . . rosemary & flax artisan bread baked in my Bigmom's cast iron skillet! You will LOVE this.
You will need:
~1-1/3 c. hot water (the hotter, the better, but not boiling)
~2 ts. butter (or margarine ~ I recommend Earth Balance, it is non-hydrogenated)
~4 c. unbleached bread flour (I also enjoy 2 c bread flour & 2 c whole wheat)
~1/4 c. flaxseed meal
~5 ts. sugar OR Sucanat (depends on your sweet-tooth)
~1-1/2 ts. sea salt (OR Real Salt ~ remember that Real Salt is "saltier" than sea salt)
~the leaves of 3 long, dried sprigs of rosemary OR 1 TB dried rosemary
1 TB. (heaping) yeast (cold - kept in frig)
3) Set machine on "Dough." Mine will knead and rise for about 1-1/2 hours.