ROSEMARY BREAD

I love making bread.  I love the smell  of baking bread.  I love the taste of homemade bread.  What could be better?  And contrary  to popular belief, it's not really that hard to make.


ROSEMARY BREAD


Stir in large mixing bowl

2 C bread flour
1 tbsp sugar
1 pkg quick-rising active dry yeast
1 1/4 tsp salt

Add1 C very warm water
2 tbsp melted butter
2 tbsp fresh rosemary

Mix by hand for 1 minute. Slowly add 1/4 cup at a time until dough is moist but not sticky.
3/4 to 1 C bread flour

Knead for 8-10 minutes by hand until dough is smooth and elastic. Transfer dough to oiled bowl and turn it over once to coat with oil. Cover bowl loosely with a towel or plastic wrap (oil first). Let rise in a warm place until doubled in volume. Note: rising time depends on temperature of the dough and the temperature where it's rising.  I usually put mine in my oven and the pilot does the rest.

When it's doubled in volume, punch it down using a balled fist. Let it rest for 10-15 minutes before baking. Preheat oven to 450. Lightly grease a cookie sheet and dust sparingly with corn meal. Shape dough into a rounded ball. Mark an X in the center using a sharp knife. Brush top lightly with a beaten egg if you like a browned crust.

Bake for 10 min. at 450 then lower temp to 350 and bake for an additional 30 min. (until bottom of bread sounds hollow when tapped). Remove to a rack and let cool completely before cutting (if you can wait that long).