My brother Brian cannot understand why anyone would put "hay" in bread. Since he refuses to eat rosemary bread, except in emergency situations, the two loaves I baked on Saturday lasted well into the week. I ate the bread toasted and spread with cream cheese for breakfast.
2 tablespoons SAF instant yeast*
2 tablespoons sugar
2 cups warm water
4 tablespoons butter, melted
1 teaspoon salt
4 teaspoons dried rosemary (or a handful fresh)
5-6 cups bread flour
Sprinkle yeast and sugar over the water. Add the melted butter, salt and rosemary. Stir in flour, one cup at a time until the mixture forms a stiff dough. Knead for 10 minutes, using more flour as necessary to prevent the dough from sticking. Divide the dough into two pieces. Form into round loaves by pulling the edges of the dough and tucking them under the loaf (so that the top of the loaf is smooth and round). Placed on greased cookie sheet and let rise until double in size.
Heat oven to 350F and bake for 30-35 minutes or until the loaves are slightly brown.
*If you use regular yeast, let the bread rise in the bowl until double after kneading it and before shaping it into loaves.