1 tb Dry yeast
1 tb Sugar
1 c Warm water
2 1/2 c White flour
1 ts Salt
1 ts Canola oil
Nonstick cooking spray
2 tb Margarine
1/4 c Fresh rosemary, chopped
(or (or 2 tbsps dried)(or 2
-tbsps dried)
Place yeast, sugar and water in a large bowl or food processor and
allow the mixture to become bubbly. Mix in 2 c of flour and salt.
Knead for about 10 min or process in food processor for 15 sec until
smooth and elastic; add flour if necessary. Oil a bowl, put dough in
it and cover with a towel. Let dough rise in a warm place for 1 hr,
until doubled. Punch down dough and divide in half. Let the dough
rest for a few minutes. Coat 2 9-in square cake pans with nonstick
spray. Press dough into pans. Melt margarine. Brush margarine over
the tops of the loaves. Sprinkle rosemary over the loaves and lightly
press into the surface. Let the loaves rise again until doubled,
about 45 min. Preheat oven to 450 F. Lightly sprinkle salt over the
loaves. Bake for 20 – 25 min, until lightly browned.
Yields
16 Servings