Recipe #672  

Rosemary Herb Bread


Rosemary Herb Bread Recipe | Loaves | This recipe was entered in the 2006 Tennessee State Fair <font face="arial,helvetica,sans-serif">baking</font> contest and judged to be a winner.

Makes: 2 Loaves
Proof Time: 2 hours
Bake Time: 25 to 30 minutes


This recipe was entered in the 2006 Tennessee State Fair baking contest and judged to be a winner.
2 envelopes Fleischmann's® Active Dry Yeast
1/3 cup warm water (100° to 110°F)
3-1/4 to 3-3/4 cups bread flour
1 cup whole wheat flour
1 tablespoon dried rosemary leaves, lightly crushed
1 tablespoon dried thyme leaves
2-1/2 teaspoons salt
1-1/2 cups warm milk (100° to 110°F)
1/2 cup honey
1/4 cup vegetable oil
1 egg, beaten


Directions
Dissolve yeast in warm water; set aside.  Combine 3-1/4 cups bread flour, whole wheat flour, rosemary, thyme and salt in a large mixing bowl.  Add yeast mixture, milk, honey and oil.  Mix until a soft dough forms, adding more bread flour if needed.  Turn onto a lightly floured surface and knead 8 to 10 minutes (or 4 minutes if using a dough hook on an electric mixer), until dough becomes smooth.  Place in a large greased bowl, turning once to coat top of dough.  Cover and let rise in a warm, draft-free place for 1 hour, or until doubled in size. 

Punch dough down.  Divide dough in half.  Shape each half into a loaf and place in greased 9 x 5-inch OR 8 x 4-inch loaf pan.  Cover and let rise in a warm, draft-free place for 1 hour, or until doubled in size. 

Preheat oven to 350°F.  Brush tops of loaves with beaten egg.  Bake 25 to 30 minutes, or until bread is browned and sounds hollow when tapped.  Let cool 10 minutes in pans; remove from pans and cool on a wire rack (or, serve warm).



Nutritional Information:
Nutrition Information Per Serving: 
Serving Size:  1/10th loaf
Calories 160; Total fat  3.5g; Saturated fat  1g; Cholesterol  10mg; Sodium  300mg; Carbohydrates  29g; Dietary fiber  2g ; Sugars  2g; Protein 5g