EASY DIPPING BREAD

1 Tablespoon Active Dry Yeast or one pack
1 Tablespoon Sugar
1 Cup Warm Water (105-115 F.)
21/2 Cup Flour, separated
1 Teaspoon Salt
2 Tablespoons Fresh Rosemary and some extra for top
Or you can use 1 Tablespoon Dried Rosemary
Or you can use 1 Tablespoon of Italian Seasoning
2 Tablespoons Butter, melted
Sea Salt

If you do not like rosemary you do not have to use it. But make sure you use the salt. Combine the yeast, sugar and water in a large bowl and allow mixture to become bubbly (5-10 minutes). Add 2 cups of flour,salt and whatever seasonings you are using. Turn out onto a floured surface and knead for around 10 minutes by hand adding additional flour if needed. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, around 1 hour. Punch dough down and divide into 4 sections. Let dough rest for 5 minutes. Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes. Just before baking sprinkle with sea salt. Bake at 400 for 12-16 minutes until golden brown.