Rosemary Bread

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

  1. In a large mixing bowl, dissolve the yeast in the warm water. Let stand about 10 minutes, until foamy.
  2. Stir in the oil, rosemary and salt. Mix in the bread flour, 1 cup at a time, to make soft dough.
  3. 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.
  4. Transfer the dough to a large buttered bowl or a bowl coated with vegetable cooking spray and  turn dough to coat all surfaces.
  5. 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.
  6. Punch down the dough. Turn out onto a lightly floured surface.
  7. Knead for 3 more minutes until smooth, then cover and let rest for 10 minutes.
  8. Lightly coat a 15 x 10 x 1-inch baking sheet with vegetable cooking spray.
  9. Preheat the oven to 375ºF.
  10.  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.
  11. Cover and let rise for 30 to 45 minutes, until almost double in size.
  12. Bake the loaf for 20 to 25 minutes, until golden and the bread sounds hollow when tapped on bottom.
  13.  Remove from baking sheet and cool on wire rack for 10 to 15 minutes before serving.
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  1. Pingback: Fourth of July Celebration | historichostess

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