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Rosemary bread
Monday, October 17, 2005Rosemary bread/b
1 baguette, ready to bake, cut in half
softened sweet cream butter, unsalted
fresh sprigs of rosemary, enough to line baguette
Cut the 2 slices of the baguette down the center. Butter inside, on both sides. Place rosemary sprigs on top of the butter. Squeeze baguette together. Bake on a cooking sheet, following the directions on the baguette package, or until it's golden brown.
Yield: 2 servings.
