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
Recommended: 33 Non-Scary Bread Recipes Anyone Can Bake
VERIFIED BY Taste of Home Test Kitchen
- 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 large egg white
- Additional fresh rosemary and whole peppercorns, optional
- 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 15x1-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. 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.
Originally published as Rosemary Orange Bread in Country Woman November/December 1996, p31
Reviews forRosemary Orange Bread
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 1, 2013
"Wonderful bread! Very light taste of both orange and rosemary. The orange came from our orange tree and the rosemary from our herb garden."