Country Rosemary Bread
Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor hints of both lemon and pine in this yeast bread.
60 min.prep time
1/2 cup coarsely chopped onion
1 tablespoon chopped fresh rosemary*
2 teaspoons salt
1/2 teaspoon coarsely ground pepper
1 cup milk
1 (1/4-ounce) package active dry yeast
1 cup warm water (105 to 115°F)
2 tablespoons sugar
3 1/2 to 4 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
Melt butter in 10-inch skillet until sizzling; add onion, rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until onion is tender (5 to 7 minutes). Stir in milk. Cool to warm (105°F to 115°F).
Dissolve yeast in large bowl in warm water; stir in sugar. Add warm butter mixture, 1 cup flour and cornmeal. Beat until smooth (1 to 2 minutes). Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn
greased-side up. Cover; let rise in warm place until double in size (about 1 hour). Dough is ready if indentation remains when touched.
Punch down dough; divide in half. Let stand 10 minutes. On lightly floured surface shape each half into 5-inch round loaf. Place onto greased baking sheet. Sprinkle with flour. Cover; let rise until double in size (about 45 minutes).
Heat oven to 375°F. With serrated knife make 3 diagonal slashes across top of each loaf; make 3 additional diagonal slashes in opposite direction. Bake for 20 to 25 minutes or until golden brown.
*Substitute 1 teaspoon dried rosemary, crushed.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #6994©1995Land O'Lakes, Inc.