MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Rosemary Bread
  Categories: Breads
       Yield: 8 servings
  
   1 1/2 t  Yeast
       1 c  Warm water (105-115'F.)
       1 t  Sugar
       3 c  Flour
     1/2 t  Salt
     1/4 c  Chopped fresh rosemary
       1 T  Cornmeal
       1 t  Olive oil
       1    Garlic clove, minced
     1/2 t  Cracked black pepper
     1/2 t  Rock salt, crushed
  
   Sprinkle yeast over warm water in small bowl. Stir until dissolved.
   Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until
   mixture begins to bubble.
   
   Combine remaining flour and salt. Stir in yeast mixture and rosemary.
   Turn out onto lightly floured surface. Knead until smooth and
   elastic, about 10 minutes. Cover and let rise in lightly oiled bowl
   until doubled in size, about 1 hour. Punch dough down. Roll to 9
   circle on lightly floured surface. Place on lightly oiled baking
   sheet sprinkled with cornmeal.
   
   Brush bread with oil mixed with garlic. Sprinkle cracked paper and
   crushed rock salt over the bread. Using 2 fingers, poke holes at even
   intervals over top of bread. Let stand about 15 minutes. Bake at
   425'F. 15-20 minutes or until golden brown and loaf sounds hollow
   when tapped.
   
   Remove to wire rack to cool slightly before serving. Makes 8 servings.
   
   Each serving contains about: 171 calories; 2,949 milligrams sodium; 0
   cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein; 0.22
   gram fiber.
   
   NOTE: Two tablespoons of Parmesan cheese may be sprinkled over bread
   before baking instead of rock salt.
  
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