Rosemary white loaf

Well, the wheat bread was good, but I have to admit that it was also a little dense. So, I tried making a loaf with primarily white flour. To make it a bit more interesting, I added dried rosemary. You could add whatever herbs you want to this, including fresh rosemary, thyme or oregano. If you do go with a dried herb, I'd suggest going with a whole dried herb instead of the ground form.

Rosemary white loaf - Makes medium-sized loaves

• 6 cups all-purpose white flour, unsifted and unbleached
• 3 cups lukewarm water
• 1 1/2 tbsp kosher salt
• 1 1/2 tbsp granulated yeast (2 packets)
• 3-4 tbsp (or more) of dried rosemary

1. Follow the directions in this post, adding the rosemary in three to four additions as you mix the bread. You can add more than 3 tbsp, of course. You can't quite do it to taste since raw bread dough doesn't taste very good, but you want enough rosemary that each bite of the bread will have at least a piece.