Rosemary Bread

Rainy day = fresh bread, right?  I used this recipe and found it to be delicious!

Ingredients
1 tbsp white sugar
1 c warm water
1 (.25 oz) pkg active dry yeast
1 tsp salt
2 tbsp butter, softened
2 tbsp rosemary
1 tsp Italian seasoning
3 c bread flour (I used regular, all-purpose flour and it turned out fine)
1 tbsp olive oil (I used olive oil spray)
1 egg, beaten

Directions

1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast (I always make sure the yeast is between 100-110 degrees).  When the yeast is bubbly, mix in salt, butter, 1 tbsp rosemary, and Italian seasoning.  (This took about 5 minutes).  Mix in 2 c flour.  Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.  
2. 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.
3. Punch down dough, and divide in half.  Line a baking sheet with parchment paper.  (Oops.  We didn't have parchment paper, so I used aluminum foil.  Not really the same at all, but it worked okay).  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 double in size.
4. Preheat oven to 35 degrees F.
5. Brush loaves with egg.  Bake 15 to 20 minutes in the preheated oven, or until golden brown.  (20 minutes was perfect for my loaves).

Cost

I already had all of the ingredients on hand, so I didn't have to buy anything.  Sorry I can't give a better estimate.