Romano's Macaroni Grill Rosemary Bread

Prep: 2 1/4 hours
Bake: 15-20 minutes
Makes 2 loaves

INGREDIENTS:
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375°F. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired.).

Someone also made the suggestion to brush egg whites over the bread twice, once halfway through baking and the other toward the end. I would love to try that as they said it would give the bread more crustiness, but haven't yet! Let me know if one of you try that before I do and tell me how it goes!