Rosemary Apple Bread
Recipe: #21768
November 16, 2015
Categories: Breads, Apple, Brunch, Oven Bake, Heart Healthy, Low Cholesterol, Low Fat, No Eggs Vegetarian, Yeast Bread, Flour, Herbs, Kosher Dairy, more
"We really enjoyed this bread. Recipe source: Cooking Light (November 2003)"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (48 g)
- Calories 94.2
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0.1 mg
- Sodium - 197.6 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 0.8 g
- Sugars - 0.9 g
- Protein - 2.5 g
- Calcium - 4.9 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl combine 2 1/4 cups flour and the rest of the dry ingredients and rosemary (-yeast). Add water, stirring until a soft dough forms. Turn dough out onto a floured board and knead until smooth (8 minutes), adding extra flour one tablespoon at a time to prevent dough from sticking to your hands.Cover and let rest for 5 minutes. Knead in apple. Place dough in large bowl coated with cooking spray, turn to coat all sides. Cover and let rest 10 minutes.
Step 2
Preheat oven to 375 degrees F.
Step 3
Shape dough into a loaf, place dough in a 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Press dough into pan, cover. Let rise in a warm draftfree place (I use my microwave) for 30 minutes or until doubled is size.
Step 4
Bake in preheated oven for 45 minutes or until bread is lightly browned and sounds hollow when tapped. Brush top with butter. Cool in pan for 5 minutes. Remove from pan and cool completely on a rack.
Tips
No special items needed.
1 Reviews
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