27 October 2008


I was given this recipe from a friend who found it on-line somewhere.  I love this bread, it is always a hit and it's super easy to make!


1 T Yeast
1 T Sugar
1 C Warm Water
1 T Unsalted Butter, melted
1 t Salt
2 1/2 C Bread Flour
1 T Chopped Fresh Rosemary

Place warm water, yeast and sugar into a large bowl.  Mix lightly.  Let the mixture sit for five minutes in bowl to proof.

Once the mixture has proofed add in melted butter, salt, rosemary and 2 cups of flour.  Mix in the bowl with a wooden spoon until well blended, then turn out the dough onto a floured surface (using the remaining 1/2 C flour) and knead for 10 minutes or until smooth and elastic.

Place dough in a lightly oiled bowl and let rise for 1 hour.

Pre-heat oven to 375 degrees

Punch down dough and let sit for five minutes.  Divide the dough in half and shape into round loaves, tucking the ends under.  Place on oiled cookie sheet and let rise for 45 minutes.  

Bake for 15 minutes or until lightly browned.

Brush top with butter and sprinkle with salt.

**You can use a mixer to knead the bread, just let the yeast mixture proof in the mixing bowl for five minutes before adding the remaining ingredients.  Add the last 1/2 cup of flour a little at a time and watch the dough.  When it starts pulling away from the sides of the bowl or the dough hook, it is ready to rise for the first time.**

**I have made this bread without rosemary, with a three cheese blend and with an Italian herb blend and it has tasted great each time. **

**If you want a crispy crust, leave the bread in the oven about five minutes longer.**
**If you do not add the salt, the bread will be sweet.**

**I've messed this recipe up too many times to count and it still turns out great! **

Have fun!

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