Rosemary Bread

Another great recipe from Boogie!
NEED:
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active
dry yeast
1 teaspoon salt
2 tablespoons butter, softened 2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten (optional)


1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

2. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

3. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

ENJOY!