Rosemary Bread

Place warm milk in mixer bowl, add sugar and yeast and begin to knead on low speed. Slowly add 2 cups flour and continue to knead while adding salt, rosemary and garlic. Gradually add remaining flour to make a soft dough. Dough should be stiff enough to clean away from sides of bowl.

Knead 5 minutes. Remove dough hook, cover with plastic wrap, which has been sprayed with non-stick spray. Place in warm area and allow to rise until double in bulk.

FINISHING DIRECTIONS: Preheat oven to 350 F. Remove dough from pan and knead out excess air. Divide dough in half (if using bread machine portions - leave in one loaf). Roll each half into an eighteen-inch long rope. Place loaves on greased cookie sheet.

Using sharp knife, cut 1/4 inch deep diagonal slashes along length of loaf. Cover pan with plastic wrap, which has been sprayed with non-stick spray, and allow to rise until almost double in bulk.

Remove plastic wrap. Beat together egg white with 1-tablespoon water and brush tops of loaves. Place in preheated oven and bake for 20-25 minutes. Remove from pan to cool.