1 c. water
3 Tbsp. Rosemary Olive Oil
1 1/2 tsp. white sugar
1 1/2 tsp. salt
1/4 tsp. Italian seasoning
1/4 tsp. ground black pepper
1 tsp. dried rosemary
2 1/2 c. bread flour
1 1/2 tsp. active dry yeast
Bread Machine Instructions: Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.
Oven Instructions:
Warm your water to 110° to 115° and dissolve yeast. Add Rosemary Olive Oil and sugar and stir to dissolve sugar (olive oil won't incorporate all the way, but that's OK). Add remaining ingredients, reserving a little of the flour.
Mix until smooth in mixer or by hand. Dump out onto lightly floured countertop to knead or use kneading setting on mixer. Knead until smooth and elastic about 5-7 minutes. Add the rest of your flour a little at a time if dough is too moist.
Brush a large bowl with a scant amount of EVOO or Rosemary Olive Oil. Place ball of dough in bowl and brush with scant amount of EVOO or Rosemary Olive Oil. Cover with plastic wrap or a bread cloth and let rise in a warm place until doubled, approximately 1 - 1 1/2 hours.
Punch dough down (hint: you’re just removing the air bubbles) and shape dough into loaf shape. Place into greased 9x5" bread pan. Rise another 30-45 minutes or until doubled in size. Score the top by cutting a line or two down the middle length-wise, if desired.
Bake at 375F for 30-40 minutes.
