- 1 package of active dry yeast
- 1 tsp. Granulated sugar
- 1 cup of warm water (100 to 115 degrees)
- 1 tsp salt
- 3 cups of all purpose flour
- 1 tablespoon of cornmeal
- 1 egg white mixed with 1 tablespoon of cold water
- 1 cup chopped fresh rosemary
1. Mix yeast, water, and sugar together and allow to sit for 2 to 3 minutes to allow yeast to rise.
2. In kitchen mixer, combine flour, salt and 3/4 cup of rosemary. With mixer running at low speed, slowly integrate yeast mixture into flour. Increase mixer speed until dough balls up and pulls clean from the sides of the mixer bowl.
3. Lightly dust work surface with flour and roll out 2 loaves from dough. Sprinkle the remaining rosemary over the loaves, then roll the loaves to lightly press rosemary into the surface of the bread.
4. Allow bread to rise at least 2 hours, or until nearly double in volume.
5. Bake at 350 degrees for 20-25 minutes. During baking, spray or brush on egg white and water mixture at least twice to help brown crust.