HONEY BREAD
Provided by Marcus Samuelsson
Categories Bread Breakfast Side Bake Sauté Ramadan Honey Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 7
Steps:
- Toast the rosemary in a small sauté pan over medium-high heat until fragrant, about 30 seconds. Remove from the heat and set aside.
- In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.
- Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey and toasted rosemary.
- Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
- Grease two 9 x 4-inch loaf pans. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes. Divide the dough in half and shape into loaves. Place in the prepared pans, cover with plastic wrap, and let rise for 20 minutes.
- Preheat the oven to 400°F. Place the pans in the oven and bake until the tops are golden, about 25 to 30 minutes. Invert the pans onto a cooling rack and let sit for 5 minutes, then remove the pans and let cool.
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