From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 2 cups warm water

  • 2 packages dry yeast

  • 2 tablespoons sugar

  • 2 teaspoons salt

  • 2 tablespoons soft butter or margarine

  • 1 tablespoon dried rosemary leaves

  • 4-1/2 cups all-purpose flour


Sprinkle yeast over water in large bowl of electric mixer.  Let stand 1 minute.  Stir to dissolve.  Add sugar, salt, butter, rosemary, and 3 cups flour.  Beat at low speed until blended.  Beat at medium speed until smooth, about 2 minutes.  Scrape down sides of bowl and beaters with spatula.

With a wooden spoon beat in rest of flour by hand.  Cover bowl with waxed paper, then a towel.  Let rise in warm, draft-free place about 45 minutes or until doubled in bulk.

Preheat oven to 375 degrees.  Grease a 1-1/2 or 2 quart casserole or 2 loaf pans.  With a wooden spoon, stir down batter and beat 25 strokes.  Turn into casserole or pans and bake 55 to 60 minutes (casserole) or 35 to 40 minutes (loaf pans) until nicely browned.

Remove from pan, let cool on a wire rack.  Serve cold or slightly warm cut into wedges.

Instead of rosemary, try 1 teaspoon thyme and 2 teaspoons marjoram.

YIELD: 2 loaves

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