An old recipe with a little twist.
I’ve had a luscious rosemary plant on my windowsill for years. It’s almost 3 feet tall and I get inspired when I trim it around the holidays. Besides Roberta’s rosemary Tabb turkey, I found another Tabbalicious use for the fragrant herb. Earthy smelling thick bread with loads of butter is a great way to start the cold winter months, so let’s make some more bread! I found a base recipe for a no yeast bread after I discovered I was out, and with a few additions and alterations this skillet bread was the result.
Don’t be intimidated by the act of baking bread, if you have these ingredients you will be successful. In just a few steps you can create an impressive asset to any meal. Try this recipe this weekend.
What you need
- 2.5 cups Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 tbsp fresh Rosemary
- 2 tsp Coarse salt
- 1 1/3 cups Milk
What to do
- Heat the oven to 375°F. Place a clean baking stone (heavy baking sheet) or large cast iron skillet in the oven to heat.
- Chop the rosemary into fine bits. Leaving a few springs to use as top garnish if desired.
- In a large mixing bowl, mix the dry ingredients well.
- Stir in the milk and mix with a wooden or rubber spoon until flour forms into dough.
- Dump the dough out onto a floured flat surface and knead until the dough has a uniform consistency.
- Shape the dough into a round flattened disc about an inch and a half thick.
- Deeply score the top with an X (about halfway down). This is important! Make sure the dough is flattened, as it won’t cook in the middle.
- Carefully remove heated sheet / skillet from the oven and coat lightly with Olive Oil (or butter) Bake for about 35 minutes until pale brown. *At 30 minutes I lightly coated the top with olive oil to brown.
- Remove from oven and sprinkle coarse salt.
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