Best Apple Rosemary Tea Bread Recipes

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

APPLE, CHEDDAR, AND ROSEMARY BEER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.
• Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.

APPLE TEA BREAD

Steps:

• In large bowl, combine flour, sugar, baking soda, cinnamon, cloves and butter.
• Saute the apples and raisins in a non-stick pan until the applies are just soft, about 10 minutes. Remove from heat; stir in oil, vanilla and eggs.
• Stir butter mixture into dry ingredients.
• Spoon batter into 3 greased and floured 1-pound coffee cans.
• Bake at 325°F for 1-1/4 hours or until a cake tester or skewer inserted in center comes out clean.
• cool in cans on wire rack 10 minutes.
• Remove from cans; cool breads completely.
• Wrap and store overnight before slicing.

APPLE ROSEMARY TEA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour three 5 1/2-by-2 1/2-by-2-inch loaf pans. Set them aside.
• Heat milk to scalding. Remove from heat and add raisins. Stir in 4 tablespoons of the butter and let cool.
• In a small saute pan over medium heat, cook apples in remaining 1 teaspoon butter with 1 tablespoon of the sugar until apples are glazed and somewhat soft, about 3 minutes. Add rosemary.
• Combine flour, remaining 1/2 cup sugar, baking powder, and salt. Whisk the egg into cooled milk-raisin mixture.
• Add the diced apples to dry ingredients but don't combine. Pour wet mixture over the dry and mix with a few quick strokes, until dry ingredients are just moistened. Do not overmix.
• Fill prepared pans to about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into middle comes out clean. Let cool.

ASIAGO, APPLE AND ROSEMARY BREAD

Steps:

• Heat oven to 350 degrees F.
• Grease a 9x5-inch loaf pan.
• In a large bowl, mix together the flour, baking powder and salt.
• Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.
• Reserve 1/4 cup shredded cheese for the topping and set aside.
• Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture.
• Stir in the eggs until the batter is evenly blended (The batter will be thick and dense).
• Fill the pan with the batter.
• Bake for 45 minutes
• Mix together the topping ingredients.
• Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes.
• Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.

APPLE BREAD

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

ROSEMARY WALNUT BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

ROSEMARY APPLE BREAD

Steps:

• 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.