I have been dying to make this (for reasons unknown, sometimes I am just like that) so I took time out yesterday and just did it. It turned out really well. The egg wash gives it a glazed appearance and the hardest crust ever, but I like the crunchy chewiness of it. The rosemary makes it wonderfully aromatic and tasty. Hot from the oven with lashings of olive oil margarine (I am trying to be at least a little good) it was just great, the perfect afternoon snack food on a cold rainy day.
3 tsps dry yeast
1 cup warm water
2 tablespoons chopped fresh rosemary leaves (I used dried, worked fine)
1 teaspoon granulated sugar
1 teaspoon salt
3 cups flour
1 beaten egg
In a large bowl, add the yeast to the warm water, add sugar. Let stand
until foamy. This should take 5-10 minutes. Add the rosemary, salt,
and flour. Stir with a wooden spoon until it’s mixed and forms a loose, sticky ball.
Add the remaining more warm water if needed, then turn it out onto a floured surface
and knead about 8 minutes.
Place in an oiled bowl, cover with plastic wrap, and let rise
for an hour or until it’s doubled in volume. Punch down and knead it
briefly to remove air. Shape into a slightly flattened ball. Place it on
a lightly oiled baking sheet. Brush the loaf with oil. Let rise for 45
minutes or so, until it’s about doubled. Brush it with the egg. Bake at
180C until the top is browned, about 45 minutes, or until it
sounds hollow when tapped. Cool on a rack.