Rosemary Bread

Rosemary Bread (adapted slightly from Mel's Kitchen Cafe)

1 Tb instant yeast or 1 1/2 tablespoons active dry yeast

1 Tb sugar

1 1/2 cups warm water

2 3/4 – 4 cups all-purpose flour (I ended up using 3 3/4)

1 tsp kosher (coarse) salt (or 2 tsp table salt)

1 1/2 Tb dried rosemary, chopped and divided (or a heaping tsp of fresh)

A few Tb olive oil for brushing

kosher (coarse) salt and 3 more Tb melted butter for topping

In a large bowl combine the yeast, sugar and water. If using active dry yeast, let this mixture stand until foaming and bubbly, about 5 minutes. Add two cups of the flour, salt and 2/3 of the chopped rosemary. Mix. Continue adding flour,a 1/4 cup at a time, until it comes together in a soft, barely sticky dough. Knead the dough by hand or with an electric mixer for 4-5 minutes, adding additional flour only if the dough is overly sticky and not clearing the sides of the bowl.

Transfer the dough to a large, lightly greased bowl and cover with plastic wrap (I like to just spray my bowl and the top of the dough with baking spray before covering). Let the dough rise until doubled in size, about 1-2 hours.

Once doubled, gently deflate the dough and divide in half. Lightly grease/line a baking sheet with parchment paper. Shape the dough into two smooth, oval shaped loaves and place them on the baking sheet, so they have room to rise and bake without touching. Cover the loaves with lightly greased plastic wrap and let them rise again until nearly doubled, about an hour.

Preheat your oven to 425 degrees. Brush loaves with olive oil and sprinkle with a bit more rosemary and kosher salt. Bake the loaves for 18-20 minutes until browned. Remove from the oven and brush with just a bit more olive oil, and sprinkle a little bit more salt on top. Let mostly cool before serving.