French Peasant Bread
1 package (about 1 tablespoon) dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt (sometimes it needs a little more salt)
4 cups flour
2 teaspoons - 1 tablespoon rosemary (optional)
Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until double in size. Flour hand, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. (I bake only one of the rounds and save the other in the fridge for another day)
(Based on trial and error I found it works best to drop a tablespoonish amount of oil in the center of the cookie sheet, spread it into a circle and sprinkle a small amount of corn mean on the oil....about the diameter of the dough once it is on the pan). Let rise one hour. Brush top with melted butter and bake at 425 for 10 minutes. Reduce temperature to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm!
Our favorite way to have this bread is to incorporate sliced jalapeno's and top with cheese! Yum :) I LOVE jalapeno chedder. Also, for leftover slices pop them in the toaster till crispy and top with cream cheese or other goodness.