Rosemary-Apple Bread

"I enjoy rosemary from my herb garden year-round. Apple keeps the bread moist. It's even better the second day." Elaine Collins, Pensacola, Florida

Yield: 16 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 3 cups all-purpose flour, divided
  • 1 1/4 teaspoons salt
  • 1 teaspoon finely chopped fresh rosemary
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 1 cup diced peeled Granny Smith apple (about 1 small)
  • Cooking spray
  • 2 teaspoons butter, melted

Preparation

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 3/4 cups flour, salt, rosemary, and yeast in a large bowl, stirring with a whisk. Add water, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Cover and let rest 5 minutes. Knead in apple. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rest 10 minutes.
  2. Preheat oven to 375°.
  3. Shape dough into a loaf; place dough in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Gently press dough into pan; cover. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
  4. Bake at 375° for 45 minutes or until bread is lightly browned and sounds hollow when tapped. Brush top with butter. Cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.
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