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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It's especially festive to serve at holiday time. My husband and I have three young children - ages 6, 3 and 1. -Deidre Fallavollita, Vienna, Virginia Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
3/4 cup orange juice |
2 tablespoons honey |
1 tablespoon vegetable oil |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
2 teaspoons salt |
1 teaspoon grated orange peel |
3-3/4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1 egg white |
additional fresh rosemary and whole peppercorns, optional |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange peel and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Roll into a 15-in. x 1-in. rectangle. Starting at the short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place with seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes.
4. Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool. Yield: 1 loaf.
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