Makes one 12 inch long loaf
2 1/4 teaspoons active dry yeast
2 cups warm water (110º to 115ºF)
1/4 cup vegetable oil
1 tablespoon finely chopped fresh rosemary or 2 teaspoons dried rosemary
1 teaspoon salt
5 cups bread flour
- In a large mixing bowl, dissolve the yeast in the warm water. Let stand about 10 minutes, until foamy.
- Stir in the oil, rosemary and salt. Mix in the bread flour, 1 cup at a time, to make soft dough.
- Turn out the dough onto a lightly floured surface. Knead for 6 to 8 minutes, until smooth and elastic and adding only enough flour to prevent sticking.
- Transfer the dough to a large buttered bowl or a bowl coated with vegetable cooking spray and turn dough to coat all surfaces.
- Cover with a slightly damp towel. Let rise in a warm place, free from drafts, for 45 minutes to 1 hour, until doubled in size.
- Punch down the dough. Turn out onto a lightly floured surface.
- Knead for 3 more minutes until smooth, then cover and let rest for 10 minutes.
- Lightly coat a 15 x 10 x 1-inch baking sheet with vegetable cooking spray.
- Preheat the oven to 375ºF.
- Roll the dough int a 12 x 8-inch rectangle. Starting at the long side, tightly roll up the dough jelly roll style. Pinch seam to seal. Taper the ends. Place the 12-inch loaf, smooth side up, on the prepared baking sheet.
- Cover and let rise for 30 to 45 minutes, until almost double in size.
- Bake the loaf for 20 to 25 minutes, until golden and the bread sounds hollow when tapped on bottom.
- Remove from baking sheet and cool on wire rack for 10 to 15 minutes before serving.