Rosemary Orange Bread

Name: Rosemary Orange Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 3/4 cup warm water (110° to 115°); 3/4 cup orange juice; 2 tablespoons honey; 1 tablespoon vegetable oil; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 teaspoons salt; 1 teaspoon grated orange zest; 3-3/4 to 4-1/2 cups all-purpose flour; 1 large egg white; Additional fresh rosemary and whole peppercorns, optional

11 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup orange juice
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons salt
1 teaspoon grated orange zest
3-3/4 to 4-1/2 cups all-purpose flour
1 large egg white
Additional fresh rosemary and whole peppercorns, optional

Directions

1

In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange zest and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Roll into a 15x1-in. rectangle. Starting at a short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place seam side down on a greased
4

. Cover and let rise until nearly doubled, about 30 minutes.
5

Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool.