Rosemary Herb Bread

Debbie's recipe from Sept. wine night... Sauvignon Blanc

This bread was delicious and I have made it a couple times since that night!  Thanks to Debbie for brining it to wine night.  :) 

Romano's Macaroni Grill Rosemary Bread

1 Tbsp. yeast

1 Tbsp. sugar

1 cup warm water

2 ½ cups flour

1 tsp. salt

2 Tbsp. rosemary

2 Tbsp. butter

Place yeast, sugar, and water in large bowl or food processor and allow mixture to become bubbly.  Mix in 1 Tbsp. butter, the salt, and 2 cups of the flour.  Add 1 Tbsp. of the fresh chopped rosemary.  Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.  Add more flour if necessary.  

Oil a bowl, put dough in it and cover with a towel.  Let the dough rise in a warm place for an hour until doubled.  Punch down dough and divide in half.  Let dough rest about 5 minutes.  

Spray baking pan or cookie sheet with cooking spray.  Shape the dough into 2 small rounded oval loaves.  Sprinkle remaining 1 Tbsp. of rosemary over the loaves and press lightly into the surface.  Let loaves rise again until doubled, about 45 minutes.  

Preheat oven to 375 degrees.  Bake for 15 to 20 minutes, until lightly browned.  Carefully remove from oven, brush with remaining butter (and salt if desired).