Ingredients:

• 3 cups warm water
• 1 package (2 ¼ tsp) active dry yeast*
• 1 Tbsp sugar
• 5.5-6 cups flour*
  
• 3 tsp salt
• 1-2 teaspoons chopped fresh rosemary (I use kitchen scissors)

*Yeast: Active dry yeast can be substituted with instant yeast. Just skip the proofing step with warm water and sugar and mix water, sugar, and instant yeast in with the ingredients in step 2.

Flour: All-purpose can be used; I prefer unbleached bread flour. Sometimes I substitute 1 cup for whole wheat bread flour making it 5 cups flour of choice 1 cup whole wheat

Instructions:

1. Proof yeast. Add warm water to a mixing bowl and mix in sugar. Add yeast to warm water and sugar mix. Let sit on counter for 10 minutes
2. Add flour salt and chopped rosemary. If dough seems too sticky, add 1/4 cup flour slowly until it is a workable consistency. Sometimes sticky dough is not a bad thing and will make for airy bread. To work with sticky dough easier, wet hands or use oil on hands.
3. Transfer from mixing bowl to 9×5 loaf pan or an oven safe pan for bread made for the loaf shape you prefer. I am a 9×5 loaf pan person myself.
4. Allow to rise for 2-3 hours
5. 15-30 minutes before end of rise, preheat oven to 450 degrees (if you have a pizza stone, put it in during preheat for a crispier bottom to the loaf)
6. Bake for 25-30 minutes until golden brown and cooked through. Tapping the bottom of the loaf after and hearing it is hollow is a good indicator your loaf is finished without breaking the structural integrity
7. Allow to cool on the counter for at least 1 hour before cutting into loaf
8. ENJOY!