Rosemary Olive Oil Bread

Step 1: Infused Olive Oil ... Simmer the olive oil on low heat with 3-4 sprigs of fresh rosemary about 10-15 minutes. Remove the rosemary and cool the oil.

Step 2: Yeast ... Add the water, yeast, and sugar to a bowl. Make sure the water is the right temperature and mix well. Let it rest 5-10 to "Proof" the yeast, until it becomes bubbly and frothy.

Step 3: Bread ... Then add in 2 cups of the flour, sugar and olive oil and mix well. I prefer to use my stand mixer with a dough hook to mix everything together, but it can also be done by hand. Mix until the dough begins to pull away from the sides of the bowl and it isn't sticky. Add a bit more flour if needed. If doing this by hand, make sure to mix the bread well to incorporate all the ingredients. Transfer to a floured surface and knead well, about 10 minutes until you get a nice elastic texture. Form into a ball.

Step 4: Rest ... Add the dough to a large bowl which is lightly brushed with olive oil, cover with a damp towel and let it rise until almost doubled in size; approximately 1-2 hours.

Step 5: Knead ... Remove the bread from the bowl to a floured surface and punch down the dough, turning often and kneading well. Cut into 2-4 separate pieces (depending on what size loafs you want), knead once again and form into balls. Transfer to a baking sheet lined with parchment paper. Once again, cover with a towel and let it rest until it is double in size - about 1-1 1/2 hours.

Step 6: Bake ... Brush each of the loafs with the beaten egg and bake in a preheated 400 degree oven on the middle shelf. Depending on the size of your loafs, cooking time will be between 20-40 minutes until the crust is golden brown. Two larger loafs will take about 35-40 minutes where 4 smaller loafs will take 20-25 minutes. Cool 10-15 minutes.

Step 7: Serve ... Slice and ENJOY!