Rosemary Rock Salt Baguettes

rosemary rock salt baguettes

3.5 C Water

2 Tbls Earth Balance (or other vegan margarine)

1 Tbls Salt

1 Packet Yeast

9 C Flour

1 Tbls Sugar

2 Tbls Rosemary

Sea Salt or Rock Salt

Mix yeast and water and let it sit for 10 minutes.  Mix together in a separate bowl: Earth Balance, sugar, salt, and rosemary.

After 10 minutes mix Earth Balance mixture with the water and slowly beat in the flour. Wait for it to rise (twice its size) before you knead it, about an hour and a half. It will rise best if you cover it with a damp kitchen towel or plastic wrap.

Knead and punch into three separate balls. Roll dough out to look like  bread loaves and let them sit, covered, for another 30min to an hour. This should make three small loaves.

Sprinkle the tops with rosemary and rock salt and cut three horizontal slices in the top of each loaf.

Set oven to 400 F and bake until golden brown, about 30-40 minutes. Take out and enjoy!

Kaylie Bakes Bread!

4 thoughts on “Rosemary Rock Salt Baguettes

  1. Pingback: Tweets that mention Rosemary Rock Salt Baguettes « vegan mischief » gourmet vegan cooking --

  2. Meike

    What my highschool cooking class teacher taught us: Yeast is happiest when you put it in the oven to rise. Turn the oven on really low (max. 20°C) and put a bowl with warm water on the bottom of the oven. Then put the kitchen towel covered dough in.
    That’s how I’ve always been doing it (the only helpful thing I learned from cooking class – unless knowing how to cook things that I don’t eat counts). But I’ve never compared the result to how well the yeast rises when you don’t use the oven-water-trick, so I am not sure how helpful that really is. *lol*

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