ROSEMARY-BROWNED BUTTER SWIRL BREAD
We brushed dough with browned butter and sprinkled with rosemary leaves for an aromatic and flavorful dinner bread.
Provided by Stephanie Wise
Categories Side Dish
Time 4h15m
Yield 1
Number Of Ingredients 9
Steps:
- In bowl of electric stand mixer, place water, dry milk, sugar, oil, salt and yeast. With paddle attachment, mix until well blended. Let stand 5 minutes.
- Add 1 cup of the flour; beat with paddle attachment to combine. Add another 1 cup flour; beat to combine.
- Replace paddle attachment with dough hook; increase speed to medium. Beat in just enough remaining flour until dough is slightly sticky but pulls away from side of bowl. (You might have to add more than 2 1/2 cups flour total, but try not to go over too much). With mixer, knead 5 to 6 minutes, or knead 10 minutes by hand, or until dough is smooth and elastic.
- Place dough in lightly greased bowl; cover with lightly greased plastic wrap. Let rise in warm place (80°F to 85°F) until doubled in size, about 1 hour.
- Meanwhile, in 1-quart saucepan, heat butter over medium-low heat just until it turns brown; set aside. Lightly grease 8x4-inch loaf pan with shortening or cooking spray; set aside.
- Punch down dough. On lightly floured surface, roll out dough into 14x9-inch rectangle. Brush dough with browned butter; sprinkle with rosemary leaves. Fold 1/2 inch of long sides up over butter. Starting with 1 short side, roll up dough being careful to keep sides tucked in. Pinch seam to seal with slightly wet fingers. Place pan; cover with lightly greased plastic wrap. Let rise in warm place until doubled in size, about 1 hour to 1 hour 30 minutes.
- Heat oven to 375°F. Remove plastic wrap; bake about 30 minutes or until loaf is deep golden brown and sounds hollow when tapped on bottom. Remove from pan to cooling rack; cool completely, about 1 hour.
Nutrition Facts : ServingSize 1 Serving
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