Rosemary French Bread

[vegelady]

Rosemary French Bread

1/2 C. Milk Alternative of Choice
1 C. Boiling Water
1-1/2 T. Dry Yeast
1/4 C. Hot Water (105 to 110 degrees)
2 T. Melted Vegan Margarine (or Olive Oil)
1 T. Sugar
4 C. Bread Flour (All-purpose flour is OK)
2 tsp. Sugar
2 tsp. Salt
2 T. coarsely chopped Fresh Rosemary

DIRECTIONS :

Warm the milk alternative and combine with the boiling water. Let cool to
approx. 105
degrees. Meanwhile, sprinkle the yeast over the 1/4 C. of hot water. Let
stand 5 to 10 minutes. Combine milk alternative and yeast mixtures. Add the
melted
margarine and 1 T. sugar.

Separately, sift together the flour, 2 tsp. sugar, and salt into a large
bowl. Make a well in the center of the dry ingredients and add the liquid.
Stir until well-combined, but do not knead. Cover and allow to rise until
doubled.

Punch down dough, divide in half. Roll out each half into a large rectangle
with the long sides facing you. Sprinkle evenly with rosemary. Starting with
the far edge, roll the dough jelly-roll style into a loaf. Roll back and
forth gently with hands until shaped into a long loaf. Place on a greased
baking sheet and allow to rise again until about 50% greater in bulk. While
dough is rising, preheat oven to 375 degrees. Bake loaves 15 minutes at 375
degrees, then reduce heat to about 350 and bake about 30 minutes longer.
Loaves are done when tapping with your finger produces a hollow sound.