Tuscan Rosemary Bread

Lark's Tuscan Rosemary Bread

This is a recipe I had entered in a recent contest.

Now it has become my husbands 

favorite Bread. Which is saying  ALOT,

because he doesn't like rosemary at all.

Give it a try and let me know what you think.

LARK'S TUSCAN ROSEMARY BREAD

1 1/2 tsp.  Fleischmann's ActiveDryYeast

1 C. Warm Water

1 TBSP. Honey

3 TBSP. Olive Oil

1 tsp. Salt

1/4 tsp. Italian Seasoning

1 TBSP. Dried Rosemary

1 TBSP. Coarse Ground Pepper

2 3/4 C. Bread Flour

Cornmeal~ optional

Sesame Seeds~ optional

Start my mixing the yeast, water and honey in a bowl.

 Let this bloom for 10 minutes. 

In your mixing bowl combine the olive oil, salt,

 seasoning, rosemary and pepper. 

When yeast mixture is ready, add to the oil 

and seasonings, whisk together.

 Add in the bread flour and mix on low until all flour is incorporated. Remove from bowl and knead 3-4 times to make smooth.

 Rub a small amount of oil over the top and sides of dough.

 Place into a well greased bread pan sprinkled 

with a small amount of corn meal, cut 2-3 slits in top of dough. 

*You can sprinkle with sesame seeds if so desired at this time.

 (you can also make these into individual sized rolls.) 

Cover and let rise until double in size. 

Bake in a 375 degree oven for 35 minutes.

Happy Baking,

Lark