ROSEMARY & THYME RECIPES

Steps:

• Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
• Mix in 1 T butter, salt, and 2 cups of flour.
• Add one tablespoon of the fresh chopped rosemary.
• Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
• Add more 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 minutes.
• Spray baking pan or cookie sheet with cooking spray.
• Shape the dough into 2 small rounded oval 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 375°F.
• Bake for 15 to 20 minutes, until lightly browned.
• Carefully remove from oven, brush with remaining butter (and salt if desired.).

Steps:

• Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
• Mix in 1 T butter, salt, and 2 cups of flour.
• Add one tablespoon of the fresh chopped rosemary.
• Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
• Add more 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 minutes.
• Spray baking pan or cookie sheet with cooking spray.
• Shape the dough into 2 small rounded oval 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 375°F.
• Bake for 15 to 20 minutes, until lightly browned.
• Carefully remove from oven, brush with remaining butter (and salt if desired.).