*** Rosemary Bread

Bread

• 1 Tbsp white sugar
• 1 cup warm water
• 1 (.25 oz) package active dry yeast
• 1 tsp salt
• 2 Tbsp butter, softened
• 2 Tbsp rosemary, DIVIDED (more for butter below)
• 1 tsp Italian seasoning
• 3 cups bread flour
• 1 Tbsp olive oil
• 1 egg, beaten

Rosemary butter

• 4 Tbsp butter
• 1 Tbsp rosemary, chopped
• 1/2 tsp minced garlic (use sparingly, it stays raw)
• pepper, to taste

Dissolve the sugar in warm water in a medium, bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half, Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375.

Brush loaves with egg. Cut the top of the loaves with an "X". Bake 20 minutes in the preheated oven, or until golden brown.

Meanwhile, soften the butter and mix with the rosemary and garlic, then pepper to taste.

Each of the two loaves is 25 WW PointsPlus, butter is 12 WW PointsPlus