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Ingredients

1 tablespoon white sugar

1 cup warm water

1 (.25 ounce) package active dry yeast

1 teaspoon salt

2 tablespoons rosemary

1 teaspoon Italian seasoning

3 cups bread flour

1 tablespoon olive oil

3 cups bread flour

1 tablespoon olive oil

  1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
  2. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
  3. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly oil paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Brush loaves with oil. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
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