Rosemary Bread

1 cup water, divided (1/4 cup + 3/4 cup)
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning (for more zing use the grinder style)
1/4 teaspoon ground black pepper (optional)
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast


In a glass measuring cup combine 1/4 cup warm water, plus yeast, wait 10 minutes.

Meanwhile, in a mixing bowl combine flour, salt, sugar.

When yeast is ready, add it to the flour mixture. Along with remaining water (3/4 cup) and oil.
Knead until completely combined (may be "wet" do not add more flour until after next step).

Add rosemary, pepper (if desired), and Italian blend. Knead for several minutes until well combined, you may need additional floor if dough is too wet (about 1/2 cup max).

Let rise an hour in an oiled, covered bowl in a warm place.

Punch down, shape into desired loaf (round, pans, etc). Let raise another hour.

Bake at 375° for 30 minutes or until browned.


YIELDS: 1 loaf

NOTES:
Can be made in a bread machine following manufacturers directions.
Can also be topped by brushing with olive oil and sprinkling with coarse salt.