Rosemary Peasant Bread

1 packet dry yeast (or 2 1/2 tsp)
2 c. warm water
1 T. sugar
2 tsp salt (plus a little extra)
4 c. flour
chopped fresh Rosemary
Olive Oil
Corn meal
Melted butter

Dissolve yeast in the warm water and sugar. Add flour, salt, and at least 2 tsp Rosemary and stir until blended. Not need to knead! (I used the dough hook attachment with my Kitchen Aid mixer.) Cover and let rise for 1 hour or until double in size.

Remove dough. It will be sticky. I put olive oil on my hands for taking out the dough and shaping it. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. Or place it on a silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

I got this recipe from: http://www.makeandtakes.com/rosemary-peasant-bread

I served my rosemary bread with a dipping sauce I made from our herb garden. I chopped a pinch of each of the following: rosemary, oregano and basil. I put it on a saucer, added salt, pepper and crushed red pepper. Cover with olive oil and dip until your heart is content!