Rosemary Bread

 Based on the recipe found here.

1 Tbsp. yeast

1 Tbsp. sugar

1 c. warm water

2-1/2 c. flour

1 tsp. salt

2 Tbsp. fresh rosemary

2 Tbsp. butter

Salt, kosher or other large grain

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. mix in 1 Tbsp. butter, salt and 2 cups of flour. Add 1 Tbsp. of the chopped fresh rosemary. Knead for about 10 minutes by hand (5 minutes in food processor) until smooth and elastic. Add more flour if necessary.

Oil a bowl, place dough in it, cover and let it rise for 1 hour or until doubled. Punch down dough and divide in half. Let dough rest for 5 minutes.

Spray a baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tbsp. rosemary over the loaves and press lightly into the surface. Cover the loaves loosely and let them rise until double, about 45 minutes.

Preheat oven to 375 degrees. Bake for 15-20 minutes, until lightly browned. Remove from oven and brush with remaining butter (and salt, if desired).