Stand mixer with dough hook (e.g., Hamilton Beach 500 Series Professional Stand Mixer)
Rolling pin or pastry mat (e.g., Norpro Baking Mat for Glass Cookware Set)
Silicone baking mat (for dusting and shaping, e.g., Flexi-Mat Reusable Non-Stick Baking Mats)
Cast iron skillet or heavy bottomed pan (e.g., Lodge CompoCast Aluminum Skillet with Cast Iron Core)
Kitchen scale (for precise ingredient measurements, e.g., OXO Good Grips Digital Food Scale)
Chef's knife and cutting board (essential for preparing ingredients, e.g., WÜSTHOF Adler 8-Inch Chef’s Knife with Wood Handle)
Measuring spoons (for accurately measuring spices like rosemary)
Bowl and mixing utensils (e.g., Pyrex Mixing Bowls Set, IONIAN Stainless Steel Silicone Whisk)
Airtight container for storage of freshly baked breads (e.g., Gourmia 6-Cup Fat and Dairy Container with Lock Lid)
Cooling rack (for cooling down the bread after baking, e.g., OXO Bamboo Collapsible Rack Stand)
2 1/2 cups (13.25 ounces/371 grams) Gold Medal "Better for Bread" flour*
1/4 cup (1.25 ounces/35 grams) whole-wheat flour
1 1/4 teaspoons instant yeast (also known as rapid-rise or bread machine yeast)
1 1/2 teaspoons fine sea salt
1 1/2 cups (12 ounces/336 grams) water, room temperature (70 to 90°F)
1 teaspoon honey
1/4 cup plus 4 teaspoons (2 ounces/56 grams) extra-virgin olive oil
Vegetable oil or nonstick vegetable-oil spray
2 tablespoons fresh whole rosemary needles
2 teaspoons coarse sea salt such as fleur de sel
1 teaspoon freshly ground black pepper
*If unavailable, substitute 1 1/4 cups bread flour and 1 1/4 cups unbleached all-purpose flour
stand mixer fitted with whisk attachment and dough hook, 3-quart or larger bowl or dough-rising container, masking tape, heavy baking sheet, baking stone or second heavy baking sheet, large aluminum-foil-lined cast-iron pan or heavy, rimmed baking pan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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