Rosemary Bread

A "partial" bread-machine recipe. Start in your machine, and finish in the oven, or use a mixer fitted with a dough hook, if you prefer.

• Ready In: 2 hrs 30 mins
• Yields: 1 loaf

Ingredients

• 1 1⁄2 teaspoons active dry yeast
• 2  cups white bread flour
• 1⁄2 cup wheat flour
• 1⁄2 teaspoon salt
• 3 1⁄2 teaspoons sugar
• 1 1⁄2 tablespoons  chopped fresh rosemary (for bread)
• 1  egg (for bread)
• 1 1⁄2 tablespoons olive oil
• 3⁄4 cup water
•  additional chopped fresh rosemary (for topping)
•  beaten egg (for topping)

Directions

1. Place ingredients (except the rosemary and egg used for topping) in the bread machine in the order given.
2. Use manual cycle to knead bread only.
3. Turn dough out into an oiled loaf pan (be sure to remove hook), then punch down and spread dough to fill pan.
4. Allow dough to rise in a warm area until doubled in size, approx 1 hour.
5. Brush dough with beaten egg, sprinkle with chopped rosemary, and allow to rise again for about 10 more minutes.
6. Bake bread at 375 degrees F for 25-30 minutes, or until nicely browned.
7. Remove from oven and cool on a wire rack.