Bread with Garlic and Rosemary

Yields 2 round loaves

5-6 cups white bread flour, divided
2 TBSP dry yeast
2 TBSP sugar
1 1/2 tsp salt
1 TBSP minced garlic
1 tsp garlic powder
2 TBSP dried rosemary, slightly crushed
1/4 cup olive oil
2 cups hot water (130-140 degrees)

Mix 4 cups flour and all dry ingredients. Add water and oil and beat in mixer for 2 minutes or 100 strokes by hand. Add additional flour by 1/2 cups until a soft dough forms.

Knead 8-10 minutes by hand or 4-5 minutes with dough hook on mixer until smooth and elastic. Place in greased bowl and turn to coat. Cover and let rise for 45 minutes or until double in bulk (with my instant yeast, this takes only 20 minutes). Punch down and shape into 2 tight balls. Preheat oven to 450 degrees for 30 minutes and let rise for 30 minutes on greased baking sheet.

If desired, slash bread with a sharp knife and brush tops with olive oil and sprinkle with kosher salt.

Put bread in oven and throw 3-4 ice cubes on the bottom of the oven. Bake for 6 minutes and then reduce heat to 350 degrees. Bake for an additional 25-30 minutes or until bread sounds hollow when tapped on the bottom. Tent foil over bread over-browning if necessary. Let cool before slicing.

This recipe is an alteration of one from The Gift to be Simple Bread Book by Carol and Bill Hoehn