Rosemary Herb Bread

This recipe was entered in the 2006 Tennessee State Fair baking contest and judged to be a winner.


Details

Difficulty

Moderate

Yield

2 Loaves

Prep Time

25 minutes

Rise Time

2 hours

Bake Time

25 to 30 minutes

Ingredients


  • 2 (4-1/2 tsp.) 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 crushed rosemary
  • 1 tablespoon leaf thyme
  • 2-1/2 teaspoons salt
  • 1-1/2 cups warm milk (100° to 110°F)
  • 1/2 cup honey
  • 1/4 cup Mazola® Corn 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).