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1
In a large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt.
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2
Heat water, milk, and butter until very warm (120 to 130-degrees f - I use a candy thermometer to check the temp).
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3
Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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4
Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl.
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5
With spoon, stir in enough remaining flour to make a soft dough.
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6
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
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7
Place kneaded dough in greased bowl, turning to grease top.
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8
Cover; let rise in a warm, drfat free place until doubled in size, about 30 to 60 minutes (with RapidRise Yeast, cover kneaded dough and let rise on floured surface 10 minutes).
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9
Grease 2 to 15 x 10-inch pans.
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10
Divide dough in half.
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11
Roll each half of dough to rectangle and press evenly into pan.
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12
Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes.
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13
With handle of wooden spoon, make indentations in dough at 1 1/2 inch intervals.
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14
Brush each dough with 1 1/2 tablespoons of olive oil.
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15
Sprinkle lightly with salt (I highly recommend a coarse salt, like sea salt).
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16
Sprinkle each loaf with 2 teaspoons dried rosemary leaves (I used the drier leaves from my rosemary plant) and 2 tablespoons grated parmesan cheese.
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17
Bake at 400-degrees for 15 minutes or until done.
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18
Let cool on a wire rack.
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19
Cut into sqaures to serve.
