Rosemary-Apple Bread

Photo by Kris B.

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

12

servings

Ingredients

  • 3

    cups all-purpose flour, divided

  • 1 1/4

    teaspoons salt

  • 1

    teaspoon finely chopped fresh rosemary

  • 1

    package quick-rise yeast (about 2 1/4 teaspoons)

  • 1

    cup warm water (100° to 110°)

  • 1

    cup diced peeled Granny Smith apple (about 1 small)

  • Cooking spray

  • 2

    teaspoons butter, melted

Directions

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 3/4 cups flour, salt, rosemary, and yeast in a large bowl, stirring with a whisk. Add water, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Cover and let rest 5 minutes. Knead in apple. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rest 10 minutes. Preheat oven to 375°. Shape dough into a loaf; place dough in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Gently press dough into pan; cover. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. Bake at 375° for 45 minutes or until bread is lightly browned and sounds hollow when tapped. Brush top with butter. Cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.

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