Rosemary Bread

Hello my friend! Today we'll see how to prepare a wonderful, fragrant rosemary bread.
It's not difficult, but it takes a long time because we want to prepare an easy to digest bread, so we MUST use a little quantity of yeast and let it work for 8-10-12 hours!! What we have to do is mix and knead patiently.

Ingredients (metric and imperial)for 1 loaf of bread

• 500g (1.1Lb) of  MANITOBA Flour ( indispensable for long rising)
• 340g (12oz) of fresh water
• 5g (0.18oz) of brewer's yeast
• 15g (1 tablespoon) of salt
•  5g (1teaspoon) of sugar
• 15g (1 tablespoon) of chopped rosemary

Method:

• In a big bowl put the water, the sugar and the crumbled yeast
• Mix it for 1 minute with a spoon: this will "wake up" the yeast
• Add the manitoba flour and the rosemary and start mixing and then knead
• after 2 minutes put some flour on your table (or baking table) and empty your bowl onto it
• Knead your dough for other 2 minutes then add the salt and knead again for another 5-6 minutes 
• Put the dough back into the bowl, cover the bowl with a pot top, put it into your oven (swhitched off, of course) and close it.
• after 2 hours cover a baking tin with some baking paper and put the dough on it
• Give to the dough your favourite shape (I use to bake in FILONE shape, the one in the picture)
• Incise lightly the surface (I always do oblique incisions)
• Cover with a clean dish cloth and put again in the oven
• after 7-8 hourse (it depends on the temperature of your house and on the season) get it out from the oven
• pre-heat the oven at 430°F, put in your dough
• When its surface becomes golden, switch off and open the oven
• Get the bread out and DON'T SLICE now (Yes, you have to resist...) because it will continue cooking inside and it's a very important moment, because too wet parts will dry 

When it's just warm, slice it and eat it with some ITALIAN cheese or Mortadella or prosciutto, or simply with some drops of italian extra virgin olive oil and salt!