ROSEMARY ORANGE BREAD

Rosemary Orange Bread image

Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It's especially festive to serve at holiday time. My husband and I have three young children - ages 6, 3 and 1. -Deidre Fallavollita, Vienna, Virginia

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

Previous Next

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup orange juice
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons salt
1 teaspoon grated orange zest
3-3/4 to 4-1/2 cups all-purpose flour
1 large egg white
Optional: Additional fresh rosemary and whole peppercorns

Steps:

In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange zest and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 15x1-in. rectangle. Starting at a short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes., Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 130 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.