Rosemary Bread

Now who couldn't eat an Italian dish with out some melt in your mouth bread.  I love the aromatic rosemary married together with garlic and herbs.  Just right to sop up sauce left in your plate or dipped in a lovely oil.

Ingredients

1 tbsp yeast

1 tbsp sugar

1 cup warm water

2 ½ cups flour

1 tsp salt

2 tbsp fresh chopped rosemary

2 tbsp butter

2 tbsp Italian seasoning

Directions

Place yeast, sugar and water in a large bowl or mixer and allow mixture to become bubbly.  Mix in 1 tbsp butter, salt and 2 cups of flour.  Add rosemary and seasonings.

Knead for about 10 minutes by hand or 5 minutes in mixer with dough hook attachment until smooth and elastic.  Add more flour if necessary.

Oil a bowl, put dough in it and cover with towel, let dough rise in a warm place for one hour or until doubled in size.

Punch down dough and divide in half, let dough rest about 5 minutes.

Spray baking sheet with cooking spray.  Shape the dough into 2 small rounded oval loaves.  Let loves rise again until doubled, about 45 minutes.

Preheat oven to 375°F, bake for 15 to 20 minutes, until lightly browned.

Remove from oven and brush with butter (or I like to make a bread dipping oil and brush that over the bread).