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Pan Marino (Rosemary Bread)


makes 2 Batards


1 ounce yeast (active dry)
8 ounces (1 cup) H2O
8 ounces (1 cup) Milk
1/4 cup fresh Rosemary, chopped fine (if you like even more rosemary in your bread, by all means add more)
3/4 ounce Salt (I use kosher salt for this, but any salt will do)
2 pounds of Bread Flour
3 ounces Olive Oil
Kosher Salt to sprinkle over the loaves before they go into the oven



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