|Photo by Taste of Home|
Yesterday, I took what was left, about a third of the batch, along to the church potluck lunch. It got raves even though it was a couple of days old.
If you don't like rosemary, don't worry. You could use basil, oregano, or, as I often do, Italian seasoning. Also, if you are like me and seldom keep dry milk on hand, there's no need to fret about that either. You can leave it out with no problem. I nearly always substitute olive oil for the softened butter in the dough, as well.
Hope you will give this delicious bread a try. It's wonderful alongside any pasta dish and it goes great as an accompaniment to soup (which we are eating a lot of this winter!). Hope you enjoy the recipe if you try it!