Comments on: Rosemary Peasant Bread

By: What’s for Dinner at Christina’s? | Frankly Entertaining

What’s for Dinner at Christina’s? | Frankly Entertaining — Tue, 07 Feb 2012 11:03:44 +0000

[...] – Taylor’s Veggie Pasta with Rosemary Peasant Bread (I tried this with half whole wheat and it was pretty dense) and Caesar [...]

By: Abby

Abby — Sat, 28 Jan 2012 17:48:12 +0000

I made this recipe last week and my girlfriend and I gobbled it up in about 2 seconds. It was easily the best bread I’ve ever made. I’m making it again today, except mixing fresh rosemary into the dough. We’ll see how it turns out. In case you’re wondering, I live in Indiana and made the bread with the exact amounts given in the recipe, and it turned out perfect. I put lots of cornmeal on the baking sheet because I like the thin, crunchy bottom.

By: Paige

Paige — Tue, 10 Jan 2012 07:00:32 +0000

I made this bread tonight and it came FABULOUS!! Can’t wait to impress all my friends with it — THANKS!!!

By: 2012: Week 1 « bekahcubed

2012: Week 1 « bekahcubed — Sun, 08 Jan 2012 06:04:04 +0000

[...] Make Rosemary Peasant Bread [...]

By: Penny

Penny — Sun, 25 Dec 2011 03:22:14 +0000

Addendum — I added an extra cup of flour, upped the baking temp to 400 for 30 minutes in my la cloche, removed the parchment paper after 20 minutes, and was rewarded with a beautiful and tasty loaf! Love it!

By: Penny

Penny — Sat, 24 Dec 2011 18:10:18 +0000

The first time I made this, it was so wet it barely rose. However, it tasted absolutely fantastic. I will definitely make this again and use more flour. It is just too good not to! Also, using parchment paper can replace any need for corn meal (there’s nothing delicious about the smell of burnt cornmeal), just make sure you remove it after ten minutes or so, that way the bottom will brown better.

Thanks for this recipe!

By: Kristofer Edler

Kristofer Edler — Thu, 22 Dec 2011 00:48:58 +0000

TIPS: I just made this recipe (in two batches) and found that it really needs another 1/2 – 1 cup of flour than the recipe calls for. My second batch, with this addendum, worked out perfectly. My second suggestion is to NOT use a dark cooking sheet. Make sure it’s a light metal. Dark metal heats the bottom too much and burns the corn meal. With these two recommendations, it’s a great recipe. Thanks for sharing!

By: Jogger Jen

Jogger Jen — Sat, 17 Dec 2011 17:03:15 +0000

This recipe is so easy and fantastic! I’ve made the bread numerous times.

Some variations I use are … adding extra rosemary (about double), adding whole or chopped garlic cloves to the flour mixture, topping the bread with grated Parmesan the last 10-15 minutes of cooking.

When I make the recipe, I use two baking sheets and switch the loaves half-way through cooking.

By: kelly

kelly — Mon, 31 Oct 2011 02:55:19 +0000

yum! never really made bread like this, but i have a gigantic rosemary bush in my front yard that rarely gets used. my husband about died when he put a piece of hot, fresh rosemary bread in his mouth. super easy, but if you live in low elevation (i.e. So Cal), definitely heed the suggestion of adding more flour.
thanks for making my night!

By: Lisamac

Lisamac — Mon, 24 Oct 2011 22:52:28 +0000

Can I use bread flour?