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:
covered percent of daily need
