Rosemary Bread:
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Makes 4 small loaves (5 sliced each)
Total Time: 4 hr

Ingredients:
- One 1/4 oz packet active dry yeast 
- 2 tsp sugar
- 2 tbsp olive oil
- 2.5 cups all purpose flour
- 2 tbsp dried rosemary
- 1 tsp fine salt
- 1/2 tsp kosher salt. freshly ground pepper

Directions:
1) Stir yeast, sugar, and 1/4 cup warm water in large bowl (or stand mixer bowl). Let sit until foamy, about 5 min
2) Add 1 tbsp olive oil, flour, 1.5 tbsp rosemary, fine salt and 3/4 cup warm water. Stir with dough hook on mixer until a dough forms
3) Knead: Knead with dough hook at medium-high speed for 8 minutes. Add flough if dough sticks to bowl.
4) Rise 1: Brush a large bowl with olive oil, add the dough, cover with plastic wrap and let stand room temp until more than doubled (about 2 hours)
5) OPTIONAL FREEZE: If you want to freeze some, wrap in greased plastic wrap. Save up to 4 wks. To use, thaw overnight in fridge, then continue below.
6) Rise 2: Brush 2 baking sheets with olive oil. Flour a working surface. SPlit dough into 4 pieces. SPrinkle some flour on dough + keep folding sides inward to help stretch bottom into ball. Then flip over and put seam side down on greased sheets and let stand until doubled (2 hrs)
7) Cook: Preheat oven to 400, Bak loaf 10 minutes. Then brush some oild on top and sprinkle with kosher salt + 1/2 tsp rosemary. Continue baking until golden brown (about 10 more minutes)