Rosemary Bread Mix
Pour contents into large mixing bowl (or large capacity food processor).
Remove rosemary package and separate any woody stems from sprigs, leaving only the tender bits for this savory bread.
If you are using a food processor, you may leave the leaves whole, otherwise chop finely and place in your large mixing bowl.
Heat 1 cup water (or soymilk) plus two tablespoons margarine, butter or olive oil until warm (not boiling) and add to bread herb mix. Use the pulse setting in your food processor until the dough forms a ball. Or if you are mixing by hand use a large wooden spoon and mix in large bowl until a stiff dough has formed. On an oiled surface kneed the dough gently for a few minutes until it looses any sticky quality and feels smooth to the touch.
Shape dough into small loaf, place on oiled baking sheet or bread stone in your oven and let rise for one hour or until doubled in size. (I leave the oven light ON, to provide a warm space for the bread to rise.) Bake at 375 degrees for 30 minutes.