Rosemary Bread

1 package dry yeast

1 cup warm water

2 tbsp.  chopped fresh rosemary leaves

1 tsp. granulated sugar

1 tsp. salt

1 1/4 c. whole wheat flour

1 3/4 c. all-purpose flour

olive oil

1 egg (beaten)

In a large bowl add yeast to warm water. add sugar. let sit until foamy. (around 5-10 mins.) add rosemary, salt, whole wheat flour, and 1 c. all-purpose flour. stir until mixed and it forms a loose sticky ball. add remaining flour, then turn it out onto a floured surface kneed about 10 mins. 

Place in a oiled bowl, cover with plastic wrap, let rise until it has doubled in size. (about an hour.) Kneed briefly to remove the air. shape into slightly flattened ball. place on lightly oiled baking sheet. brush loaf with oil. let rise for 45 mins until it has doubled again.

Brush with beaten egg. bake at 375 deg. until top is browned, around 45 mins. should sound hollow when you tap it. let cool and serve.

Note: My friends and i really like this with cut pieces of Avocado, which are lightly salted. just a thought.