My friend Stacy Livingston Rushton lives, like I do, the expat life. But whereas I’ve spent the last 30 years between France and Italy, Stacy has lived in close to 15 countries spread out over 6 of the 7 continents. A great home cook such as Stacy can’t but be influenced by the different cuisines of the different cultures and countries she has lived in and been a part of, recipes—and stories—that she shares on her blog foodlustpeoplelove.com.
Her Orange and Rosemary Boule, a traditional French round country loaf, is a gorgeous, flawless, flavorful bread, just this side of a brioche, inspired by the marvelous, crusty-on-the-outside, tender-on-the-inside artisan breads she ate while living in Paris. Rosemary is a much-used herb in France for both savory and sweet foods, and it goes beautifully with orange.
– Jamie Schler, “Stacy’s Orange and Rosemary Boule”, Orange Appeal, p116
I made this lovely bread relatively early on, in 2016, when we were still in testing mode for Jamie’s cookbook. And I loved the bread. Even though I know I drove Jamie mad by altering the recipe by refusing to test it as is but immediately reducing the amount of yeast and using a mixture of whole wheat flour and all-purpose flour.
We loved the aroma of the just baked bread – the orange and rosemary are wonderful together. Also, the bread looked beautiful with the toasted and twisted rosemary and zest on the surface.
Then, early last November, armed with our wonderful natural starter, I wanted to see how the bread turned out when made without commercial yeast.
Oranges still weren’t in season. But I thought it would be wise to use the rosemary plant I had brought inside to rescue it from our winter – before it got powdery mildew…. (continue reading )