Rosemary Artisan Bread

• 1 tablespoon dry yeast
• 2 cups water
• 2 tablespoons sugar
• 1/4 cup olive oil
• 1 tablespoon sea salt
• 2 tablespoons fresh rosemary
• 2 tablespoons lemon juice
• 1 teaspoon instant minced garlic
• 1 teaspoon dried onion flakes
• 1/2 cup freshly grated pecorino romano cheese
• 6 cups all-purpose flour

1. Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
2. Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
3. Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
4. Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
5. Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
6. Allow to rise for 1/2 hour again, until doubled in a warm place.
7. Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
8. Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

yeast, water, sugar, olive oil, salt, fresh rosemary, lemon juice, garlic, onion flakes, freshly grated pecorino romano cheese, allpurpose

Taken from www.food.com/recipe/rosemary-artisan-bread-415192 (may not work)