Ingredients

• 1/2 Tbsp dry rosemary leaves, slightly crushed
• 2-1/4 tsp or 1pkg. (1/4 oz.) active dry yeast
• 1 tsp salt
• 1-1/4 cups warm water, 95 to 110 degrees F
• 1/2 Tbsp extra virgin olive oil
• 3 cups bread or high gluten flour, about
• 1 egg white
• 1 Tbsp cold water

• Prep Time: 135 minutes
• Cook Time: 30 minutes

• Total Time: 165 minutes

Preparation

1. In large bowl, add rosemary, yeast, salt, water, and olive oil. Stir until yeast is dissolved. Mix in 2 cups of flour. Add enough remaining flour to make a thick dough that chases the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 8 minutes, adding more flour if necessary, until the dough is soft and not sticky. Place dough in greased medium bowl and flip dough over so that the top is also lightly greased. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
   
   

1. Punch down dough. Turn dough out and knead for 5 minutes. Divide dough into 3 equal part and let sit for 10 minutes to relax the dough. Grease cookie or baking sheet. Roll each dough part into an 18-inch rope. Braid ropes on greased sheet, pinch ends together. Cover with clean kitchen towel and let rise for 45 minutes or until doubled in a warm, draft-free place.
   
   
2. In small bowl, use a fork to lightly beat the egg white and tablespoon of water. Brush mixture on braided loaf. Bake at 450 degrees F for 30 minutes or until bread sounds hollow when tapped. Let cool on rack.