Rosemary Bread

• 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

Ingredients for 6 servings (625 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Place yeast, sugar and water in large bowl and allow to become bubbly.

2. 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. 3

   Oil a bowl with olive oil and place dough in it covering with a towel.

4. 4

   Let dough rise in a warm place for 1 hour until doubled.

5. 5

   Punch down dough and divide in half. Let dough rest for 5–10 minutes.

6. 6

   Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.

7. 7

   Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.

8. 8

   Place in preheated 400°F oven for approximately 13–15 minutes until golden brown.

   Oven