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Rosemary Orange Bread

 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


  • 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


  • 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.
Nutritional 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.