Monday, March 24, 2008


Because I don't have anything else for you today, here's the recipe.

1 tablespoon white sugar
1 cup ( 235 ml) warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter (I use earth balance, which is vegan and pareve, but I'm sure actual butter would be just as good)
3 tablespoons rosemary
1 teaspoon oregano
3 cups (410 g) flour
1 tablespoon olive oil
1 cup (100 g) cornmeal

Dissolve the sugar in warm water and add yeast. After about 10 minutes, when the yeast bubbles, add salt, butter, oregano, and a little more than half of the rosemary. Mix in 2 cups of the flour, then gradually add the remaining flour and knead for 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and wait patiently as you let the dough rise for an hour.

Punch down dough, and divide in half. Shape dough into 2 round loaves. Dust with cornmeal and sprinkle with remaining rosemary. Put loaves on baking sheet lined with lightly greased parchment paper, cover, and let rise for an hour, until doubled in size.

Preheat oven to 375 °F (190 °C).

Bake for 20 minutes, while contemplating the fraility of metaphor and searching the internets in vain for that poem from your stepbrother's wedding.