ROSEMARY BREAD

Well I am in such a mood to cook, it must be the cold weather. But give this bread a try, it's delicious warm out of the oven slathered with butter!


1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary (I used 2 Tbsp. fresh)
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Proof yeast in water in Kitchen-Aid bowl; let sit 5 minutes. Add 1 cup of the flour, oil, sugar and salt. Mix with paddle. Attach dough hook. Add italian seasoning, black pepper and rosemary. Process on low as you add another cup of flour. Continue to add flour and process until the dough comes together to form a small ball and pulls away from the side of the bowl. Knead in Kitchen-Aid for a few minutes. Knead by hand for a few minutes. (I'm great at technical directions, eh?). Roll into a ball and place in oiled bowl, covered. Let rise for one hour, or until doubled in size. Punch dough down, form into round, oval, or whatever-shaped loaf you prefer. Let rise until doubled.

Brush with olive oil; sprinkle with salt. Bake at 375 for 20 minutes. Raise temperature to 400 and bake for another 10 minutes, or until golden brown and hollow sounding when you thump the top. I also sprayed the loaves with water two or three times during the baking process. This helps ensure a crusty outside and tender inside. Eat warm out of the oven and watch your thighs expand!