No-Yeast Rosemary & Sea Salt Bread

Tonight, we ate light. Joel had a concert to go to with his parents so we decided just to eat a big salad for dinner. To go along with it, he requested some sort of bread. I didn't think that there would be enough time to allow dough to rise before baking breadsticks or something of the sort, so I googled "no-yeast bread recipes" and came up with this one from The Backyard Herbalist. I thought that plain bread might be a little boring so I mixed in a little rosemary and sea salt to give it a bit more flavor. This bread was very easy to throw together, and after only minutes in the oven, the whole kitchen smelled wonderful from the rosemary!

4 cups Flour (I used whole wheat)
1 tablespoon Sugar
1/2 tablespoon Baking Powder
1/2 tablespoon Baking Soda
1 1/2 cups Water
2 teaspoons Cider or White Vinegar (I used cider)

Mix the dry ingredients together in a bowl. In a measuring cup, mix the water and vinegar. Pour the wet ingredients into the dry ingredients and mix well. Turn the dough out onto a floured surface and knead for 2-3 minutes. Shape the dough into a round (about 1 1/2 to 2 inches high) and place it on a round, non-stick pizza pan (which I also sprayed with non-stick spray just to be safe). Using a knife, cut an X on the top of the loaf. Bake at 400 degrees for 40 minutes. Remove the loaf from the oven, and while still hot, brush the top with 1 tablespoon of melted butter.