Rosemary Bread Loaf

1 Tlb dry yeast

1 Tlb honey

1 c. warm water

2 1/2 cups of flour(I use half whole wheat and the other half unbleached)

1 tsp mineral salt

2 Tlb fresh rosemary, chopped

1 Tlb olive oil

2 Tlb of earth balance (opt) 

I use my bread machine whenever possible and with this recipe I did just that.

 Place 1 cup of warm water in the bread machine along with the 1 Tlb. honey and 1 Tlb. dry yeast. Allow yeast to dissolve and form bubbles.

 Add flour, salt and 1 1/2 Tlb of fresh chopped rosemary and 1 Tlb. olive oil. Turn machine on homemade and allow to mix and knead for 20 minutes.

 Allow bread to raise to double in size and then punch down and divide in half. Shape each piece into a disk shape and at least 1 inch think. Sprinkle on the top of the disk the remaining chopped rosemary and press gently into the bread. Place on a parchment lined pan and cover with a light cloth and allow to double in size once again. Preheat oven to 375 degrees and bake for approximately 20-25 minutes until light golden brown. Cool on a bread or cookie rack.

One way to boost the nutritional value of any recipe is to use organic ingredients.