Rosemary Olive Oil Bread

I had to convert this recipe from A Hint of Honey to work with my bread machine. No matter how easy a recipe may seem, the bread machine is just so much easier for me to manage. Five minutes of kneading? No thank you!  Two of the good things about C being in Aspen during the week is that I can eat seafood for dinner every weeknight and that I can bake bread whenever I like (he hates the smell!)  I made this loaf at 10 o'clock at night.  I think it caused the most amazing night's sleep every.  I seriously dreamed of bread clouds...

Rosemary Olive Oil Bread

1 cup warm water (100 to 110 degrees)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
¼ teaspoon Italian seasoning
¼ teaspoon pepper
2 tablespoons extra virgin olive oil
1 ½ cups all purpose flour
½ cup bread flour
2 teaspoons active dry yeast
1 egg, whisked + 1 tablespoon water, for egg wash
dried rosemary, for sprinkling

Add water, sugar, salt, rosemary, Italian seasoning, pepper and olive oil to the bread machine. Stir together. Add the flour and bread flour on top. Sprinkle the yeast over the flour. Run the machine on the dough setting.

Remove the dough and punch; form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

Meanwhile, preheat oven with a pizza stone inside to 400 degrees. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary. Transfer the dough to the preheated stone and bake for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

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