Rosemary Bread

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried rosemary
• 2 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast

1. yeast + 1/4 c. warm water, wait 10 min.

2. Add flour, salt, sugar, oil to kitchen aid, and using the dough hook, knead well.

3. Add the herbs & pepper and last 3/4 c. water (I used oregano instead of an Italian blend) and knead some more.

4. Let rise an hour or so in an oiled, covered bowl in a warm place.

5. Punch down, shape however you want your loaf to look or place in a bread pan, cover, and let rise for another hour in a warm spot.

6. Bake at 375 until browned for 20 minutes, then turn up heat on oven to 425 and cook for another 10 minutes.

-A few tips for this recipe. Just before putting loaf in the oven, brush the top of the dough with a beaten egg, or butter and sprinkle with salt and pepper. Lastly, if you want a crispy crust and soft center, spritz the baking bread several times while baking in the oven, with water.