Rosemary Bread

1 T. yeast

1 T. sugar

1 C. warm water

2.5 C. flour

1 t. salt

2 T. rosemary

1 T. butter

Place yeast, sugar, and water in a mixing bowl, and allow mixture to become bubbly.

Mix in butter, salt, and 2 cups of flour.  

Add 1 tablespoon of rosemary and mix well.

Knead for about 10 minutes by hand or 5 minutes in the mixer with the bread attachment, adding more flour if necessary.

Oil a bowl, put the dough in it, and cover with a towel.  Let rise for 1 hour.

Divide dough in half and shape into rounds on a greased or parchmented cookie sheet.  Sprinkle the remaining rosemary over the top and press lightly into the surface.

Let rise until doubled, about 45 minutes.

Bake 15-20 minutes at 375.

Remove from oven, brush with butter, and sprinkle a little salt on the top.

So good!