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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Cooking Light. I would serve this with a pork roast. Ingredients:
3 cups all-purpose flour, divided |
1 1/4 teaspoons salt |
1 teaspoon finely chopped fresh rosemary |
2 1/4 teaspoons fast rise yeast (1 package) |
1 cup warm water (100 to 110 ) |
1 cup diced peeled granny smith apple (about 1 small) |
cooking spray |
2 teaspoons butter, melted |
Directions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 3/4 cups flour, salt, rosemary, and yeast in a large bowl, stirring with a whisk.
2. Add water, stirring until a soft dough forms. Turn dough out onto a floured surface.
3. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Cover and let rest 5 minutes.
4. Knead in apple. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rest 10 minutes.
5. Preheat oven to 375°.
6. Shape dough into a loaf; place dough in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Gently press dough into pan; cover. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
7. Bake at 375° for 45 minutes or until bread is lightly browned and sounds hollow when tapped.
8. Brush top with butter. Cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.
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