- 16
Ingredients
- 3 cups all-purpose flour, divided
- 1 1/4 teaspoons salt
- 1 teaspoon fresh rosemary leaves, finely chopped
- 2 1/4 teaspoons quick-rise yeast
- 1 cup warm water, 100-110 degrees
- 1 cup apple, diced and peeled - about 1
- 2 teaspoons butter, melted
Preparation
Step 1
1. Lightly spoon flour into dry measuring cups. Combine 2 3/4 cup flour, salt, rosemary, and yeast in a large bowl, stirring together. Add water, stirring until a soft dough forms. Turn dough out onto a floured surface and knead until smooth and elastic, about 8 minutes. Add remaining flour 1 tablespoon at a time to prevent dough from sticking to hands. Cover and let rest 5 minutes.
2. Knead in the apple. Place dough in a bowl coated with cooking spray, turn to coat. Cover and let rest 10 minutes.
3. Preheat oven to 375.
4. Shape dough into a loaf and place in 8.5x4.5 loaf pan coated with cooking spray. Gently press dough into pan and cover. Let rise in a warm place free form drafts for 30 minutes or until doubled in size.
5. 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 then remove and cool completely on wire rack.
This was great and really different - only change was to use bread flour and to increase the rosemary. Really great toasted.