Rosemary Orange Bread Recipe
- 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
- 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 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.
- 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.
1 slice: 130 calories, 1g fat (trace saturated fat), 0mg cholesterol, 299mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 3g protein
Reviews for Rosemary Orange Bread
"Wonderful bread! Very light taste of both orange and rosemary. The orange came from our orange tree and the rosemary from our herb garden."