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1
Combine yeast and lukewarm water until well blended and let sit about 10 minutes- it should look foamy and thick (if your water was too hot or your yeast is bad, it will not get foamy and you'll need to start over).
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2
Combine buttermilk, oil, rosemary (or lavender), 1 Tbsp plus 1 tsp salt in a mixer bowl, then add the yeast mixture and combine well.
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3
Add flour gradually, beating slowly until enough flour has been added to form a dough ball that leaves the sides of the bowl in one mass.
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4
Dump any remaining flour onto a flat surface, dump dough onto that surface, and with floured hands knead dough until smooth and elastic, about 5-10 minutes.
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5
Set dough into a large greased bowl, flip dough over to grease both sides, cover with plastic wrap and set in a warm place to rise until doubled in bulk- about 1 1/2 hours.
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6
On dough has risen, place dough onto a floured surface and cut into equal halves and form each half into a round loaf shape.
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7
Set loaves onto a large greased baking sheet dusted with cornmeal.
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8
Cover with a clean, slightly damp towel and let rise 1 hour.
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9
Preheat oven to 425 degrees F.
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10
Using a serrated knife, slash the top of each loaf with an asterisk (*) pattern and sprinkle each with a little coarse salt (optional).
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11
Bake in center of the preheated oven for 15 minutes, spritzing occasionally (at least 2-3 times).
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12
Continue baking another 45-55 minutes (no more spritzing) or until the loaves sounds hollow when rapped on the bottom and they appear golden brown.
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13
Let cool on racks completely.
