Caldwells Cookbook

1 tbsp. yeast
1 tbsp. sugar
1 cup warm water
2-1/2 cup white flour
1 tsp. salt
1 tbsp. chopped fresh rosemary
1 tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 tbsp. butter, melted
1 teaspoon garlic salt

Place yeast, sugar, and warm water in large bowl and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Add additional flour to make dough not sticky. Knead for about 10 minutes by hand or 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 5-10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Mix in garlic into butter. Brush over the top of the loaves. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Yield: 2 loaves