I started with my basic french bread recipe and tweaked it.
Into bread machine place (in whatever order your machine asks you to place the ingredients, mine wants liquid first)
Rosemary Bread
3/4 cup warm water
2 tsp. honey
2 tsp. olive oil
1 1/2 tsp. pressed garlic
3/4 tsp. dried oregano
3/4 tsp. dried basil
1/2 tsp. dried rosemary
2/3 tsp. salt
2/3 tsp. sugar
2 cups bread flour
1 1/2 tsp. yeast
Run the machine on the dough cycle and remove.
On floured surface, separate dough into two balls. Knead slightly and pull to form two nice dough balls.
Place dough balls onto greased cookie sheet, a few inches apart and let rise.
Once dough has risen (I always place mine in my oven that I put on "warm" and it takes about 10-15 min. to rise) brush tops with a little olive oil, just enough to moisten but not soak. Sprinkle with kosher or flake salt and more dried rosemary.
Bake at 350 degrees for 15 - 20 min. until tops are golden and dough is baked through.
Since I just winged it on this, my measurements and time may not be exact. So you'll have to experiment with it on your own. If you don't have a bread machine, I would imagine you could easily do this by hand or with a mixer/dough attachment. I'm making it again tomorrow for a Girl's Night Out at a friend's house. It was so easy and so worth it I can see myself making this regularly!
Here's what I served it with....
Spaghetti Carbonara
(adapted from Classico Alfredo sauce's recipe)
16 oz. spaghetti pasta
15 oz jar prepared Alfredo sauce (I like Newman's)
3 eggs, slightly beaten
1/2 lb. pancetta or bacon (I had bacon on hand)
2 large shallots, chopped (the store was, gasp! out of shallots so I used a mild onion)
2 tsp. minced garlic
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Cook pasta according to package. Reserve about 1/2 cup pasta liquid to thin sauce later.
Mix eggs and Alfredo sauce in separate bowl. Set aside.
Saute pancetta or bacon until crisp. Reserve drippings (I skimmed off 90% of the grease and kept just enough to saute the onions in. I didn't want it too greasy or fatty).
Saute shallots and garlic for 2-3 minutes. Stir in wine and cook for another minute. Remove from heat.
Return pasta to pasta pot over low heat. Add shallot mixture to warm pasta and lightly toss. Increase heat slightly and slowly add sauce mixture, stirring constantly so the eggs don't scramble. Cook for about 6-7 minutes until sauce is cooked and thickened slightly. Add pasta water to thin if necessary.
Add cheese and pancetta. Cook for another minute, stirring frequently. Add salt & pepper if needed (I added pepper - it was salty enough from the bacon).
Place on plate and sprinkle with a touch more cheese and parsley.
All in all, it was a fabulous meal. Not too difficult and FG and I ate the leftovers in our lunch the next day! This is a meal I could see serving company because it's all in one and fairly easy. I could see getting the bulk of it done prior to guests arriving and just keeping it warm. I'll have to try it with the pancetta and shallots next time! I'll also have to try it with my own Alfredo sauce. The jar is easy enough in a pinch though!
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