Rosemary French Bread is an easy bread recipe to follow that's also delicious! A seasoned crispy crust with a fluffy rosemary-filled center makes it so hard to just eat one slice.
Using a large mixing bowl for a stand mixer, combine 2 cups flour with the yeast, salt, and rosemary. Stir in 2 cups of warm water, and beat the ingredients with a dough hook attachment until well blended. Then gradually stir in the remaining flour about 1/2 a cup at a time. NOTE: You may not need all 6 cups of flour. Add your flour in gradually. When it is fully combined and pulling away from the sides of the bowl yet still sticky to touch, there is no need to add more flour. It's different for us every time based on the humidity in the environment at that time.
Lightly sprinkle flour on a flat surface, and knead the dough for about 10 minutes to create a dough that is stiff, yet smooth and elastic in texture. Shape the dough into a ball with your hands and then transfer to a greased bowl. Turn it over in the bowl, cover with plastic wrap, and place it in a warm spot of the kitchen to rise until it has doubled in size.
Punch the dough down in the bowl with your fists, and then separate it into two portions. Place the two balls of dough onto a lightly floured smooth and dry surface. Cover each with plastic wrap and allow it to rest for at least 10 minutes.
Roll each portion of dough into a large rectangle and then begin to roll from one of the long ends to the other long end. Use water and your fingertips to moisten the edge and seal it to the rolled loaf. Taper each end.
Cover a large baking sheet with parchment paper, and lightly spray with non-stick baking spray. Place each loaf, seam side down, on the parchment paper. Create your egg wash by beating the egg white with water, in a small bowl. Brush the egg wash over the tops of each loaf and cover the dough with a damp cloth. Set the remaining egg wash to the side for later use. Allow the loaves to rest and rise for about 40 minutes, to double in size.
Preheat the oven to 375° F. Create 4 diagonal cuts about ¼ of an inch deep across the top of each loaf with a sharp knife. Bake for 20 minutes. Remove from the oven to brush with the egg wash and sprinkle with pinches of salt and chopped rosemary. Transfer back to the oven to bake for 15 to 20 minutes. NOTE:If the bread is browning too quickly during the baking process, place a piece of foil loosely over the loaves.
Allow the loaves to rest and cool on a wire rack for about 10 minutes.