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
Place yeast, sugar and water in large bowl and allow to become bubbly.
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.
10 minutes
Oil a bowl with olive oil and place dough in it covering with a towel.
Let dough rise in a warm place for 1 hour until doubled.
1 hour
Punch down dough and divide in half. Let dough rest for 5–10 minutes.
5–10 minutes
Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.
Place in preheated 400°F oven for approximately 13–15 minutes until golden brown.
13–15 minutes
- •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.