1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary (I will use 3 T. next time)
2 tablespoons butter, divided
Place yeast, sugar and water in large bowl and allow mixture to become bubbly.
In food processor, pulse 1 T. butter, salt, and 2 cups of flour.
Add one tablespoon of the fresh chopped rosemary. Add the yeast/sugar/water mixture to the flour mixture in the food processor and mix.
Knead for about 10 minutes by hand or in food processor for several minutes until smooth and elastic.
Add more flour if necessary. (I needed all the flour).
Oil a bowl, put dough in it and cover with a towel.
Let dough rise in a warm place for one 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. (I use olive oil)
Shape the dough into 2 small rounded oval loaves.
Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375°F.
Bake for 15 to 20 minutes, until lightly browned.