The first time I made this bread, I found it a bit salty and dense with the 1.5 tsp salt. The second time I made it I used 1 tsp of salt and let the yeast warm down to room temperature before using -- the bread was a bit bland, but rose higher and the texture was better. I think the salt offsets the medicinal flavor that comes from having so much rosemary. In both cases I thought the bread was quite good; I will make this again experimenting with the salt content.
I made bread bowls with the less salty version: set the breadmachine to dough. When the breadmachine finishes, split the dough into two, knead a little, and form each portion into spheres (it's easier to do when the bread is a bit taut from kneading). Then place the two spheres on a lightly oiled cookie sheet and let rise until doubled in bulk (about 1 hour). Then bake at 350 F (300 in my oven which bakes really hot) for about 30 minutes. Let the bread cool for a bit, slice the tops off, and use a spoon to hollow out the spheres and form bread bowls. (We ate the insides of the bowls; the bread tasted so good!) I put split pea soup (cooked while dough was rising) in the bowls; husband was impressed! A 1.5 lb recipe makes two GIANT bread bowls. Next time I will make four bread "cups" instead.
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The first time I made this bread, I found it a bit salty and dense with the 1.5 tsp salt. The...