1 Tbsp Dry Yeast
1 Tbsp granulated sugar
1 C warm water
2 1/2 all-purpose flour all purpose, not bread
1 tsp salt
2 Tbsp FRESH ROSEMARY chopped (can used dried )
2 Tbsp butter
Measure the water and add the yeast and sugar, allow the mixture to become bubbly, about 5-10 mins.
Mix 2 cups of flour and the salt.
Add one tablespoon of fresh chopped rosemary and the yeast mixture. Mix together with bread hooks until smooth and elastic.
Add flour if necessary, but not too much - just until the dough cleans the sides of the bowl
Oil a bowl you will put dough in. Let dough rise in a warm place for one hour or so until doubled.
Punch down dough and divide in half.
It's still VERY sticky, and should be, don't knead flour into it. Shape the dough into 2 small rounded oval loaves. Place on parchment paper on a pan.
Let dough rest about 5 – 10 minutes.
Melt the butter and brush over the top of the loaves. Sprinkle remaining 1 Tablespoon of rosemary and coarse salt over the loaves.
Let loaves rise again until doubled, about 45 minutes. In the meantime, preheat oven to 425 degrees F. Bake for 12-15 minutes, until lightly browned.