Cookbook:Rosemary Bread

Ingredients

 * 1 tbsp active dry yeast
 * 1 cup lukewarm water (105–115°F)
 * 1 tbsp granulated sugar
 * 2 ½ cups unbleached all-purpose flour
 * 1 tsp salt
 * 1 tbsp olive oil
 * 2 tbsp fresh rosemary, chopped
 * 2 tbsp butter

Procedure

 * 1) Place yeast, sugar and water in large bowl and allow to become bubbly.
 * 2) Mix in 2 cups of flour in yeast mixture with salt and 1 tablespoon of the rosemary. Remove to breadboard and knead for 10 minutes. Add the rest of the flour as necessary until dough ball is smooth and elastic.
 * 3) Oil a bowl with olive oil and place dough in it covering with a towel.
 * 4) Let dough rise in a warm place for 1 hour until doubled.
 * 5) Punch down dough and divide in half. Let dough rest for 5–10 minutes.
 * 6) Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.
 * 7) Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.
 * 8) Place in preheated 400°F oven for approximately 13–15 minutes until golden brown.

Notes, tips, and variations

 * Loaves can be frozen after cooking to be later thawed and reheated. In this case remove from freezer 1 hour before cooking, and place in a 350°F oven for 5 minutes.