- 2¼ teaspoons active yeast
- 1 cup warm water (95–110°F)
- 2½ tablespoons raw local honey + 2 tablespoons for garnish
- 4 cups plain flour (I prefer locally milled from Barton Springs)
- 2 tablespoons grated fresh ginger
- ¾ cups grated turnips (peeled) + a handful thinly sliced
- 1 sprig fresh rosemary, stripped and chopped + 2 tablespoons chopped for garnish
- 1½ tablespoon sea salt
- 2 tablespoons olive oil
In a small bowl mix yeast, water and honey. Let sit for 5 minutes, until bubbly. In the bowl of a stand mixer fitted with a paddle attachment, add yeast mixture, flour, ginger, turnips, rosemary, sea salt and olive oil. Knead on medium-high for 10–12 minutes, until a ball forms. The dough will form a tight ball that springs back to the touch. If it sticks slightly to the bowl, coat with a small amount of flour. (If you do not have a mixer, knead with hands.)
Remove dough from the mixer and place into a cast-iron pan coated with oil OR into a loaf pan. Place in a warm area and let rise until doubled in size, about 1 hour. You can cover it with a warm, damp towel to help it proof.
Preheat oven to 350°F.
Brush the top of the loaf with olive oil and sprinkle on fresh rosemary, sea salt and, if you like, thinly sliced raw turnips.
Bake 40–50 minutes until golden in color.
About this recipe
To serve: Drizzle with warm honey.