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Rosemary Orange Bread

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

16 ServingsPrep: 20 min. + rising Bake: 45 min. + cooling

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 all-purpose flour
1 egg white
Additional fresh rosemary and whole peppercorns, optional

Directions

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.
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.
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.
Bake at 375° for 20 minutes. Whisk egg white; brush over loaf.

2 of 2

Rosemary Orange Bread (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 130 calories, 1 g fat (trace saturated fat), 0 cholesterol, 299 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.