Rosemary Orange Bread Recipe

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Rosemary Orange Bread Recipe
Rosemary Orange Bread Recipe photo by Taste of Home
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Rosemary Orange Bread Recipe

Read Reviews
5 1 1
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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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 mixing 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 board; 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. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until brown. Cool on a wire rack. Yield: 1 loaf.
Originally published as Rosemary Orange Bread in Country Woman November/December 1996, p31

Nutritional Facts

1 slice: 130 calories, 1g fat (0 saturated fat), 0 cholesterol, 299mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 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
  1. In a mixing 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 board; 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. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until brown. Cool on a wire rack. Yield: 1 loaf.
Originally published as Rosemary Orange Bread in Country Woman November/December 1996, p31

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Sprowl User ID: 29186 8709
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."

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