Rosemary Bread

2 tablespoon yeast
2 tablespoon sugar
2 cup warm water
5 cups flour
2 teaspoon salt
about 2 tablespoons dried rosemary
2 tablespoons butter

Bring water to a boil. Using a coffee filter as a tea bag, steep rosemary in water. Allow to cool to lukewarm, approx. 90-100°.*

Place yeast, sugar, and water in a large bowl or food processor. Allow to become bubbly. Mix in butter, salt, and 4 cups of flours. Add in approx, 1 Tbs of contents of teabag (more or less to taste).

Knead until smooth and elastic, about 10 minutes by hand, adding more flour as necessary.

Oil a large bowl, place dough in bowl, turning once to coat well. Cover loosely with oiled plastic wrap and a towel. Let rise until double, about an hour.

Punch down dough and divide into quarters. Let rest 5 minutes.

Lightly oil/grease a cookie sheet (or pan of your choice). Shape dough into round loaves and lightly rub the remaining rosemary over the tops of the loaves.

Let rise again until double, about 45 minutes, again covering with plastic wrap and towel. Preheat over to 375°.

Bake 15-20 minutes until lightly brown.

Remove from oven, brushing with butter if desired. Enjoy.

*Honestly, I just test it with my hand.