Rosemary Bread

This is Whitney Twede's family recipe. She brought it to a family dinner once and we all fell in love with it! I have made it three times in the last month and still have not taken any pictures of it yet. When I make it again I may add a touch more yeast than 1 1/4 tsp to help it rise just a teeny bit more.

1 pkg. dry yeast (1 1/4 tsp.)
2 C. warm water
1 TBsp. sugar
2 tsp. salt
4 C. flour
2 TBsp. fresh chopped rosemary

Place yeast, water, sugar, & salt in bowl. Stir until dissolved. Add flour & rosemary. Stir until blended. Do not kneed. Cover and let rise 1 hour (double in size). Flour hands, divide dough into 2 rounds and place on oiled cookie sheet. (We use round cake pans).
Let rise another hour.
Bake @ 425 for 10 minutes.
Reduce heat to 375 and bake for 15 more minutes.
Remove from oven and pour melted butter over the top, while still in the pan. (1/4-1/2 Cup). You can skip the melted butter but It is of course most delicious with it poured over the top!