Rosemary Bread

Whisk water 2 tablespoons of oil and yeast together in a liquid measuring cup until yeast dissolves. Whisk flour and 2 teaspoons salt together in bowl of stand mixer. Using dough hook with mixer on low speed slowly add water mixture and mix until dough comes together about two minutes. Increase speed to medium and continue to mix until dough is smooth and elastic about eight minutes (if after four minutes dough is still sticky at 1 to 2 tablespoons extra flour dough should clear sides of bowl but stick to bottom). Transfer dough to lightly greased bowl cover tightly with greased plastic wrap and let rise for 30 minutes

Gently press center of dough to deflate using greased bowl scraper fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90° and fold dough again repeat turning bowl and folding dough one more time cover with plastic and let rise for 30 minutes