 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
I enjoy rosemary from my herb garden year-round. Apple keeps the bread moist. It's even better the second day. Elaine Collins, Pensacola, Florida Ingredients:
3 cups all-purpose flour, divided |
1 1/4 teaspoons salt |
1 teaspoon finely chopped fresh rosemary |
1 package quick-rise yeast (about 2 1/4 teaspoons) |
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. Add water, stirring until a soft dough forms. Turn dough out onto a floured surface. 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. Knead in apple. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rest 10 minutes.
2. Preheat oven to 375°.
3. 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.
4. Bake at 375° for 45 minutes or until bread is lightly browned and sounds hollow when tapped. Brush top with butter. Cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.
|
|