Homemade bread makes a meal special. The dough is a bit sticky, but resist the temptation to add more flour.

Recipe by Cooking Light July 2002

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sponge, dissolve honey and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon 1 1/2 cups all-purpose flour into dry measuring cups; level with a knife. Add 1 1/2 cups all-purpose flour and 2 tablespoons oil to yeast mixture, stirring until well combined. Cover and let rise in a warm place (85°), free from drafts, 1 hour.

    Advertisement
  • To prepare dough, lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Stir 1 cup all-purpose flour, whole wheat flour, 1 teaspoon salt, and chopped rosemary into yeast mixture; beat with a mixer at medium speed 6 minutes or until dough is smooth and elastic (dough will be sticky). Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size (dough will be wet).

  • Preheat oven to 400°.

  • Scrape dough into a 15 x 10-inch jelly roll pan coated with cooking spray. Gently press dough into a 12 x 8-inch rectangle. Brush dough with 1 tablespoon oil; sprinkle with rosemary leaves and 1/2 teaspoon kosher salt. Cover; let rest 30 minutes. Bake at 400° for 25 minutes or until golden brown. Cool 5 minutes.

Nutrition Facts

175 calories; calories from fat 23%; fat 4.5g; saturated fat 0.6g; mono fat 3.1g; poly fat 0.5g; protein 4.4g; carbohydrates 29.2g; fiber 1.9g; cholesterol 0mg; iron 1.9mg; sodium 330mg; calcium 8mg.
Advertisement
Advertisement