Rosemary Honey Bread
From ladyarp 14 years agoIngredients
- 3/4 cup honey shopping list
- 7 cups all-purpose flour shopping list
- 2 1/2 cups warm water shopping list
- 1/4 cup canola oil shopping list
- 1 tbsp. chopped rosemary shopping list
- 1 tbsp. salt shopping list
- 2 packets active dry yeast (1 1/2 tbsp.) shopping list
How to make it
- In small saute pan, over med. heat, toast rosemary for about 30 seconds. Remove from pan set aside.
- In a smalll bowl, combine yeast, oil, and warm water and stir to dissolve yeast. Let sit for 5 min. or until foamy.
- Combine salt and flour and mound in a lrg. bowl. Make a well in the center. Slowly pour dissolved yeast into the well, working the flour with your fingertips, knead dough until a ball forms. Knead in toasted rosemary and honey. (Take care not to over knead, dough will be sticky)
- Oil a lrg. bowl (I use a spray) and place dough in it, turn dough to coat. Cover with a damp cloth or oiled plastic wrap. Let rise to 1 1/2 times the original size, about 1 hour.
- Punch dough down by pushing your fist into the center using your fingertips to pull down the edges into the center. Transfer dough to a floured surface. Knead about 5 min. Divide dough in half and shape into loaves.
- Grease two 9x4 inch loaf pans, place dough in pans, cover with plastic wrap, and let rise for 20 min.
- Preheat oven to 400 degrees F. Place pans in oven and bake for about 25-30 min., tops will be golden. Invert pans onto a cooling rack & let stand for 5 min., then remove loaves and let cool.
People Who Like This Dish 2
- valinkenmore Malott, WA
- ladyarp Hixson, TN
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The Rating
Reviewed by 1 people-
I love herby breads. Great and easy post. Thanks!
valinkenmore in Malott loved it
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