Submitted by Pam Fortner, Yellville, Ark.
Ingredients:
1 Tbsp dry yeast
1 Tbsp sugar
1 C warm water (105-115 degrees)
2 1/2 C white flour
1 tsp salt
2 tsp fresh rosemary, chopped
1 tsp olive oil
Nonstick cooking spray
2 Tbsp butter
Directions:
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 C of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 to 10 minutes. Shape the dough into two small rounded oval loaves. Place on cookie sheet. (Use parchment paper so the bottoms of the loaves don’t burn.) Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees. Bake for 20 to 25 minutes, until lightly browned. Makes two loaves.
