Tami’s Rosemary Bread
Tami B.
Yield: 2 bread mounds
1 TB yeast
1 TB sugar
1 c. warm water
2 ½ c. flour
1 tsp. salt
1 ¼ TB dried rosemary, chopped
Prepare yeast, sugar and water and let sit for 5 minutes. Mix in 2 cups flour salt, and ¾ TB rosemary. Knead and add remaining flour if needed. Put dough in a greased mixing bowl and turn over. Heat oven to 200 and then turn off oven. Cover dough with a towel and place it in the turned off oven. Let rise for 1 hour then gently punch down. Divide in two, place on greased cookie sheet and let sit for 5-10 minutes. Brush with melted butter, ½ TB rosemary, and pat gently to stick rosemary. Rise in warm oven for 45 minutes (not turned on). Remove dough and preheat oven to 450. Sprinkle with sea salt and bake 20-25 minutes.
