Rosemary Bread
Submitted by brianjwood on March 26, 2007 at 8:29 am

DESCRIPTION
Rosemary Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
perfect for that Spring/Summer Lamb BBQ.
Cheers, brian

COUNTRY ROSEMARY BREAD

Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor hints of both lemon and pine.

Preparation time: 1 hrs Baking time: 20 min
Yield: 16 servings (2 loaves )

3tablespoons butter
1/2cup coarsely chopped onion
1tablespoon chopped fresh rosemary*
2teaspoons salt
1/2teaspoon coarsely ground pepper
1cup milk
1 (1/4-ounce) package active dry yeast
1cup warm water (105 to 115°F)
2tablespoons sugar
3 1/2 to 4 1/2 cups all-purpose flour
1/2cup yellow cornmeal

Melt butter in 10-inch skillet until sizzling; add onion, rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until onion is tender (5 to 7 minutes). Stir in milk. Cool to warm (105°F to 115°F).
Dissolve yeast in large bowl in warm water; stir in sugar. Add warm butter mixture, 1 cup flour and cornmeal. Beat until smooth (1 to 2 minutes). Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour). Dough is ready if indentation remains when touched.
Punch down dough; divide in half. Let stand 10 minutes. On lightly floured surface shape each half into 5-inch round loaf. Place onto greased baking sheet. Sprinkle with flour. Cover; let rise until double in size (about 45 minutes).
Heat oven to 375°F. With serrated knife make 3 diagonal slashes across top of each loaf; make 3 additional diagonal slashes in opposite direction. Bake for 20 to 25 minutes or until golden brown.

*Substitute 1 teaspoon dried rosemary, crushed.