2 c. warm water
2 pkgs. dry yeast
2 tbsp. sugar
2 tsp. salt
2 tbsp. soft butter
1 tbsp. dried rosemary
4 1/2 c. AP flour

Sprinkle yeast over water in bowl of electric mixer. Stir. Add sugar, salt, butter, rosemary and 3 cups flour. Beat low speed to blend, then medium speed 2 minutes. Beat in rest of flour with wooden spoon.

Cover with wax paper and towel. Let rise 45 minutes until double. Preheat oven 375 degrees. Lightly grease 1 1/2 or 2 quart casserole dish. Stir down batter with wooden spoon. Beat hard 1/2 minute (spoon). Pour in bowl. Bake 55-60 minutes until browned. Remove from dish onto wire rack. Cool. Cut in wedges.