In a bowl of kitchen aid stand mixer weigh the flours, salt, garlic powder, sugar, olive oil and instant yeast. Gradually add water to form sticky dough.
To this add chopped fresh rosemary and knead again using dough hook to for about 7-8 minutes or until the dough become smooth and soft.
Transfer the dough to well greased plastic container and let is rise for about 70 minutes or until the dough becomes more than double in volume.
Transfer the risen dough to well floured bench and gradually punch down the air and roll it into a loaf.
Transfer the shaped loaf into the well greased loaf pan and set aside for second rise of 30 minutes.
By the end of the second rise preheat oven to 375 F. And bake the bread for about 45-50 minutes or its register internal temperature of 200 F. Cool the bread in the rack for minimum 2 hours to cutting.
Enjoy the bread as sandwich or with any winter soup.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.