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Rosemary Bread

Prep Time: 120 min
Cooking: 30 min
Serves: 2 loafs


  • 2 tbs dry Active Yeast
  • 3 tbs White Sugar
  • 2 1/2 cups warm Water (110 degrees F/45 degrees C)
  • 2 tbs Butter, melted
  • 1 tbs Olive Oil
  • 1 tbs Salt
  • 6 1/2 cups Bread Flour
  • 1 tbs dried Rosemary


  1. In a large bowl, dissolve Yeast and Sugar in warm Water.
  2. Stir in Butter, Olive Oil, Salt and two cups of the Flour.
  3. Add Rosemary and stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat oven to 425 degrees F (220 degrees C).
  7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
  8. Spread some butter on fresh and still warm bread and get a preview of what heaven is like!
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