Yu-u-um!

I just pulled this beautiful golden loaf of Rosemary bread out of the oven. You know how bread recipes always tell you to let the bread cool completely before cutting into it? I never do that. NEVER! The best part about fresh bread is eating it while it's so hot that you can barely put it in your mouth without burning it. Mmmm... it's the best! So that's exactly what I did with this bread. Even though the bread is for dinner, I cut off a big chunk, put a tidbit of butter on it (I've been good all day!), and savored every buttery, flakey, rosemary-ey bit of it. I hope Dan gets home soon because just writing about it makes me want to go in the kitchen for more.
Since this bread is so mouthwatering, I thought I would share the recipe. Of course, you have to love Rosemary to enjoy this treat. I adapted the recipe from the menu I got from Pickity Place while I was in New Hampshire. I think I've got it perfected.

Rosemary Bread
1 pkg dry yeast (or 1 1/2 T.)
2 T. finely snipped Rosemary
1 c. warm water
1/8 to 1/4 c. unsalted butter, melted
3/4 tsp sugar or honey (I like honey)
1 tsp table salt
1 1/2 c. white whole wheat flour (I like King Arthur)
2 c. unbleached flour (approximately)
kosher salt

In a large bowl, sprinkle yeast and 1 T. Rosemary over the warm water.
Let stand, about 10 minutes. Mix in sugar, table salt and white whole wheat flour. Gradually beat in enough white flour to make a stiff dough. Knead for about 10 minutes, adding more flour, if necessary. Place dough in a greased bowl, turning to coat all sides. Cover and let rise until doubled, about one hour. Punch down. Cover and let rise again until doubled, about one hour (if you're short on time, you can skip this second rise and go to the next, but I love the soft texture of well-risen bread).
Turn out and knead about 10 strokes. Shape into a loaf and place in buttered 8"x4" loaf pan. Brush top of loaf with melted butter and sprinkle with 1/2 T. of remaining Rosemary. Let rise until doubled, about one hour. Brush loaf again with butter and sprinkle with remaining Rosemary and some kosher salt. Bake at 375 for 40-45 minutes. Let cool (a little bit) on a rack.
Enjoy!