ROSEMARY BREAD

1 SMALL LOAF:
1/2 cup milk
1/4 cup vegetable broth or water
1/4 cup olive oil
2 cups unbleached all-purpose flour
1 tablespoon dried rosemary (or 3 tablespoons chopped fresh rosemary)
1/4 teaspoon dried sage
3/4 teaspoon salt
1 1/2 teaspoons active dry yeast

1 LARGE LOAF:
2/3 cup milk
1/3 cup vegetable broth or water
1/3 cup olive oil
3 cups unbleached all-purpose flour
2 tablespoons dried rosemary (or 1/3 cup chopped fresh rosemary)
1/2 teaspoon dried sage
1 1/2 teaspoons salt
2 teaspoons active dry yeast

Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet.

Use rapid bake cycle on your machine for this loaf.

Source: More Recipes for Your Bread Machine Bakery by R. W. Langer