- Grease a 4-qt. Dutch oven. In a large bowl combine water, sugar, and
yeast. Let stand 5 to 10 minutes or until foamy. Add 3 cups of the fl our, the
milk, 2 Tbsp. soft ened butter, and salt, beating with a mixer on medium
2 minutes. Gradually stir in additional fl our until dough is smooth. - Turn dough out onto a fl oured surface. Knead in (about 5 minutes)
enough of the remaining fl our to make a moderately soft dough that is
smooth and elastic. - Stir together 6 Tbsp. of the melted butter, the rosemary, and garlic
in a small bowl. Pat dough and spread to 1-inch thickness. Cut dough
into 1-inch pieces. Dip dough pieces into butter mixture and layer in the
prepared Dutch oven. Cover and let rise in a warm place until doubled in
size (about 1 hour). - Preheat oven to 350°F. Bake 45 minutes or until golden brown
and internal temperature of loaf is 200°F. Cool in pan
10 minutes. Brush top of bread with the remaining 2 Tbsp.
melted butter and sprinkle with additional
kosher salt. Serve warm.
1 cup warm water (105°F to 115°F)
2 Tbsp. sugar
1 pkg. active dry yeast
5 to 6 cups bread fl our
1 cup milk
2 Tbsp. butter, softened
1½ tsp. kosher salt
½ cup butter (1 stick), melted
2 Tbsp. chopped fresh rosemary
4 cloves garlic, minced