ROSEMARY-BROWNED BUTTER SWIRL BREAD

Rosemary-Browned Butter Swirl Bread image

We brushed dough with browned butter and sprinkled with rosemary leaves for an aromatic and flavorful dinner bread.

Provided by Stephanie Wise

Time 4h15m

Yield 1

Number Of Ingredients 9

Ingredients

1 cup very warm water (120°F to 130°F)
1/4 cup instant nonfat dry skim milk
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/2 teaspoons salt
2 1/4 teaspoons regular active dry yeast
2 1/2 cups Gold Medal™ white whole wheat flour
2 tablespoons unsalted butter
4 to 5 tablespoons fresh rosemary leaves

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