Spinach and Herb Dip and Fresh Rosemary Bread

For Labor Day celebrations, Spinach and Herb Dip is always an easy to prepare and portable crowd pleaser. Mix 0.5 cup sour cream with 0.5 cup real mayonnaise and fold in spinach flakes, onion, minced green onions, dill, and garlic to taste. Stir, then chill for a minimum of two hours prior to serving with freshly baked Fresh Rosemary Bread:

Ingredients:
1 (0.25 ounce) package active dry yeast
0.75 cup whole wheat flour
1.25 cups bread flour
0.75 cup oat bran
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons chopped fresh rosemary
0.5 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 teaspoon ground black pepper
1 teaspoon garlic salt
0.25 cup vital wheat gluten
1.2 cups warm (45 degrees Celsius / 110 degrees Fahrenheit) water

Directions:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select "French," "Oat," or "White Bread" cycle. Choose "Light" setting for the crust. Start.