Rosemary Bread

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Ingredients 8 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Place yeast, sugar and water in large bowl and allow to become bubbly.
Mix in 2 cups of flour in yeast mixture with salt and 1 tablespoon of the rosemary. Remove to breadboard and knead for 10 minutes. Add the rest of the flour as necessary until dough ball is smooth and elastic.
Oil a bowl with olive oil and place dough in it covering with a towel.
Let dough rise in a warm place for 1 hour until doubled.
Punch down dough and divide in half. Let dough rest for 5–10 minutes.
Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.
Place in preheated 400°F oven for approximately 13–15 minutes until golden brown.