Rosemary Bread
Yields
1 loaf
Prep time:
0:50
Baking:
0:30
Total time:
4:30

Ingredients

Directions

1.

In a large mixing bowl, ADD warm water; DISSOLVE yeast and sugar; allow yeast to proof (foam), about 10 minutes.

2.

ADD oil, salt, Italian seasoning, pepper, rosemary and first batch of flour; BEAT mixture for 2 minutes; STIR in remaining flour to make a stiff dough.

3.

KNEAD dough until smooth and elastic, about 10 minutes.

4.

OIL large mixing bowl; PLACE dough in bowl, TURNING to coat with oil; COVER with towel; let RISE until doubled in size.

5.

PUNCH dough down; DIVIDE in half; SHAPE into a long, slender loaf.

6.

Lightly COAT a French bread pan (or cookie sheet) with vegetable oil spray (e.gPAM); PLACE loaf in pan; CUT 5 or so diagonal slits on top of loaf.

7.

COVER; let RISE until doubled.

8.

BAKE at 375° until golden brown, about 30 minutesNOTE: to get an extra crunchy crust, spray water on the loaf part way through baking.

From Food.com French bread w/Mama Donna mods
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 1345 Calories; 13g Fat (8.8% calories from fat); 44g Protein; 258g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2150mg Sodium. Exchanges: 17 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.