Described as a bread that's fragrant with rosemary, with a crust that "sparkled with diamonds", I couldn't wait to pull mine from the oven. It's a fairly simple recipe. Aside from the Biga* that needs to sit for at least 14 hours before you make the bread, it comes together quickly, as well.
The original recipe makes 4 one-pound loaves. That's actually not too much, as I bet neighbors and family and friends would readily welcome one into their kitchen (or you could freeze a couple). But I decided to halve the recipe the first time around.
