| Haha, MOAR BREAD PORN

I know right? Best part about it is that it's so damned EASY. I still only do about half the stuff in that recipe and it comes out freaking awesome every time. I love how it stays warm for so long after you take it out of the oven. Have you tried not cutting it in half and just baking it as one big loaf? So good. Then it's big enough to make sandwiches with or french toast or whatever. Fresh warm bread plus some butter and preserves is just crazy good.

How do you do the rosemary bread? Do you grind up / crush some Rosemary in a mortar-pestle and then add it to the basic bread recipe while you're mixing it up? Or something more complicated? I've been thinking of doing a garlic-rosemary bread but I haven't attempted it yet.