Delicious Rosemary Bread

Recipe View In a medium bowl, dissolve sugar in warm water. Sprinkle yeast over the water and let stand for 5-10 minutes, or until foamy, indicating the yeast is active. (5-10 minutes)

Recipe View Stir in softened butter, 1 tablespoon of rosemary, salt, and Italian seasoning into the yeast mixture. Gradually add 2 cups of bread flour, then continue adding the remaining 1 cup of flour until a workable, slightly sticky dough forms.

Recipe View Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until smooth and elastic.

Recipe View Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for about 1 hour, or until doubled in size. (60 minutes)

Recipe View Punch down the dough to release the air. Divide the dough in half and shape each half into a round loaf.

Recipe View Line a baking sheet with parchment paper and lightly grease the parchment. Place the shaped loaves on the prepared baking sheet and sprinkle with the remaining 1 tablespoon of rosemary. Cover the loaves loosely with plastic wrap or a clean kitchen towel and let rise for another hour, or until doubled in size. (60 minutes)

Recipe View Preheat the oven to 375°F (190°C).

Recipe View Gently brush the tops of the loaves with the beaten egg to create a golden-brown crust. Bake in the preheated oven for 15-20 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. (15-20 minutes)

Recipe View Transfer the baked bread to a wire rack to cool completely before slicing and serving.