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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A gentle sweet bread perfect for breakfast or any time. Ingredients:
3/4 cup honey |
7 cups all-purpose flour |
2 1/2 cups warm water |
1/4 cup canola oil |
1 tbsp. chopped rosemary |
1 tbsp. salt |
2 packets active dry yeast (1 1/2 tbsp.) |
Directions:
1. In small saute pan, over med. heat, toast rosemary for about 30 seconds. Remove from pan set aside.
2. In a smalll bowl, combine yeast, oil, and warm water and stir to dissolve yeast. Let sit for 5 min. or until foamy.
3. Combine salt and flour and mound in a lrg. bowl. Make a well in the center. Slowly pour dissolved yeast into the well, working the flour with your fingertips, knead dough until a ball forms. Knead in toasted rosemary and honey. (Take care not to over knead, dough will be sticky)
4. Oil a lrg. bowl (I use a spray) and place dough in it, turn dough to coat. Cover with a damp cloth or oiled plastic wrap. Let rise to 1 1/2 times the original size, about 1 hour.
5. Punch dough down by pushing your fist into the center using your fingertips to pull down the edges into the center. Transfer dough to a floured surface. Knead about 5 min. Divide dough in half and shape into loaves.
6. Grease two 9x4 inch loaf pans, place dough in pans, cover with plastic wrap, and let rise for 20 min.
7. Preheat oven to 400 degrees F. Place pans in oven and bake for about 25-30 min., tops will be golden. Invert pans onto a cooling rack & let stand for 5 min., then remove loaves and let cool.
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