Rosemary Herb Bread
25 to 30
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
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).
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