French Bread

-Anna Hampton

1-1/4 c. warm water
1 T. yeast
1 T. sugar
1/2 T. salt
3 c. flour
dried rosemary

Combine warm water, yeast, and sugar in a large bowl of an electric mixer and let sit for 5 minutes. Add salt and 2 cups of the flour. Beat on low until combined. Gradually add the remaining cup of flour (or less) and knead in the mixer until the dough clings to the hook.

Knead dough on countertop for 1-2 minutes and use a rolling pin to roll dough into an 18x8-inch rectangle (or two smaller ones). Sprinkle the dough with rosemary and roll up like a French loaf. Place loaf on a baking sheet and pat the entire loaf with cold water. Use a sharp knife to make diagonal slits along the loaf.

Allow the loaf to rise for 30 minutes (even better if you have a full hour) at room temperature. Bake at 375 for 20-25 minutes. Serve with olive oil and balsamic vinegar.