Rosemary Bread - image needed

1 c. lukewarm water

1 ½ t. dry yeast

3 T. olive oil

1 ½ t. white sugar

1 ½ t. salt

¼ t. Italian seasoning

¼ t. ground black pepper

¼ t. garlic powder

1 T. dried rosemary (crushed slightly)

2 ¼ c. bread flour

Mix water, yeast, olive oil, and sugar and let sit for 10 minutes.  When yeast has risen add all remaining ingredients.  Let rise until doubled, about an hour.  When dough has risen, knead the dough.  Form into two round loaves (use a little flour).  Place loaves on a lightly greased baking stone. Let rise for another 1–1 ½ hours, or until loaves have doubled in size.  Bake at 325° for 20-25 minutes.  Brush with butter and let sit on a baker's rack for 15 minutes before serving.  Serve with olive oil and balsamic vinegar.