Add some Rosemary and Voila!

This was a great success.  Add  a few tablespoons of chopped rosemary – This was with fresh rosemary – Don’t be shy about the spice.  Let it sing!  Add it at the same time the water is added. Crush the rosemary with a small bit of oil in a mortar and pestle if you have one to force the flavors.  If using dry rosemary, be sure to crush the spice.

Let is rise for up to 24 hours.  Punch down a couple of times during the rise.  The long rise isn’t necessary, but the flavor and texture improve with the longer rise.  Let the loaves rise for an hour or so after shaping the loaves.  Put a pan of  HOT water on the bottom shelf of the oven when preheating is started.  This moisture is so important for getting that wonderful artisan crust.

Slit the loaves across the top with a serrated knife or a scissors just before putting the loaves in the oven.  Also, spray the top well with water.  Spray twice more during baking.  This water also goes to giving you that beautiful crust.

Bake as directed on the package at 425 degrees –  but bake for 30-35 minutes until the crust is a golden brown. A longer baking time is required because these loaves are thicker than the baguette loaves.

This bread turned out so beautifully.  The texture was exquisite.  The crust – Exceptional. Use this Baguette Mix in many ways.  Test it out!  Let us know what happens.

Enjoy this Rosemary Artisan Bread and the compliments you will be hearing!  And be sure to visit Sturdiwheat for this and other great mixes.

At the cabin – For a week we concentrated on nature, walking, fixing, building, cutting firewood, and eating.  Please don’t misunderstand.  Perhaps eating should not be last on the list because it was surely always on our minds.  On this day our dinner was Salmon grilled and smoked over a wood fire, Pasta with uncooked fresh tomato sauce, wood-fire grilled asparagus, and that great Sturdiwheat Focaccia Snack Bread.  Interestingly, EVERY day the question was asked “Are we having bread?”  They wanted to be sure that the cook/baker did not forget to include the Sturdiwheat.

They had, of course, become acquainted and had acquired a taste (or a slight addiction) for Sturdiwheat, whethere it was a Sturdiwheat Baguette, Sturdiwheat Pancakes, Sturdiwheat Limpa Rye, or this wonderful Italian Snack Bread mix.  Actually we made this in two pans.  Had one pan that evening, and the other warmed so beautifully in the oven the next evening for snacks!  Sturdiwheat, thank you!

And it was easy to accommodate!  Sturdiwheat is so easy to prepare.  But in addition it is simply and wonderfully delicious.  You couldn’t ask for a better friend in the kitchen or at the cabin.

Of course one day I was required to make “Mabel’s Buns” – which would be my mother’s famous (in our family) buns and caramel rolls.  Other than this requirement, we depended on Sturdiwheat.