Rosemary Orange Bread

The recipe Rosemary Orange Bread can be made in around 1 hour and 5 minutes. One serving contains 109 calories, 3g of protein, and 1g of fat. This recipe serves 16. For 15 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 45 would say it hit the spot. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It works well as a very reasonably priced bread. If you have water, honey, flour, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 46%. If you like this recipe, take a look at these similar recipes: Orange-Rosemary Cookies with Orange Glaze, Bread Machine Potato-Rosemary Bread, and Orange Rosemary Chicken.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 package (1/4 ounce) active dry yeast

1 egg white

3-3/4 to 4-1/2 cups all-purpose flour

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

2 tablespoons honey

3/4 cup orange juice

1 teaspoon grated orange peel

Additional fresh rosemary and whole peppercorns, optional

2 teaspoons salt

1 tablespoon vegetable oil

3/4 cup warm water (110° to 115°)

Equipment:

bowl

baking sheet

whisk

wire rack

frying pan

Cooking instruction summary:

Directions In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange peel 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, about 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 15-in. x 1-in. rectangle. Starting at the short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place with 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. Yield: 1 loaf. Originally published as Rosemary Orange Bread in Country WomanNovember/December 1996, p31 Nutritional Facts 1 serving (1 slice) equals 130 calories, 1 g fat (trace saturated fat), 0 cholesterol, 299 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, dissolve yeast in warm water.

2. Add orange juice, honey, oil, rosemary, salt, orange peel and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

5. Punch dough down.

6. Roll into a 15-in. x 1-in. rectangle. Starting at the short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval.

7. Place with seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes.

8. Bake at 375° for 20 minutes.

9. Whisk egg white; brush over loaf.

10. Place small sprigs of rosemary and peppercorns on top if desired.

11. Bake 25 minutes longer or until browned.

12. Remove from pan to wire rack to cool.


Nutrition Information:

Quickview
109k Calories
2g Protein
1g Total Fat
21g Carbs
5% Health Score
Limit These
Calories
109k
5%

Fat
1g
2%

  Saturated Fat
0.77g
5%

Carbohydrates
21g
7%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
295mg
13%

Get Enough Of These
Protein
2g
6%

Vitamin B1
0.24mg
16%

Folate
57µg
14%

Selenium
8µg
12%

Vitamin B2
0.15mg
9%

Manganese
0.17mg
8%

Vitamin B3
1mg
8%

Vitamin C
6mg
7%

Iron
1mg
7%

Fiber
0.85g
3%

Phosphorus
30mg
3%

Copper
0.05mg
2%

Vitamin B5
0.19mg
2%

Magnesium
7mg
2%

Potassium
59mg
2%

Zinc
0.22mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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