Rosemary Apple Bread Food

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

APPLE, CHEDDAR, AND ROSEMARY BEER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.
• Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.

ROSEMARY APPLE BREAD

Steps:

• Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 3/4 cups flour, salt, rosemary, and yeast in a large bowl, stirring with a whisk.
• Add water, stirring until a soft dough forms. Turn dough out onto a floured surface.
• Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Cover and let rest 5 minutes.
• Knead in apple. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rest 10 minutes.
• Preheat oven to 375°.
• Shape dough into a loaf; place dough in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Gently press dough into pan; cover. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
• Bake at 375° for 45 minutes or until bread is lightly browned and sounds hollow when tapped.
• Brush top with butter. Cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.

ROSEMARY BREAD

Steps:

• Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
• Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
• Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
• Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
• Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
• Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.

ROSEMARY ARTISAN BREAD

Steps:

• Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
• Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
• Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
• Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
• Allow to rise for 1/2 hour again, until doubled in a warm place.
• Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
• Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

DELICIOUS ROSEMARY BREAD

Steps:

• Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
• Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
• Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

APPLE ROSEMARY TEA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour three 5 1/2-by-2 1/2-by-2-inch loaf pans. Set them aside.
• Heat milk to scalding. Remove from heat and add raisins. Stir in 4 tablespoons of the butter and let cool.
• In a small saute pan over medium heat, cook apples in remaining 1 teaspoon butter with 1 tablespoon of the sugar until apples are glazed and somewhat soft, about 3 minutes. Add rosemary.
• Combine flour, remaining 1/2 cup sugar, baking powder, and salt. Whisk the egg into cooled milk-raisin mixture.
• Add the diced apples to dry ingredients but don't combine. Pour wet mixture over the dry and mix with a few quick strokes, until dry ingredients are just moistened. Do not overmix.
• Fill prepared pans to about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into middle comes out clean. Let cool.

ASIAGO, APPLE AND ROSEMARY BREAD

Steps:

• Heat oven to 350 degrees F.
• Grease a 9x5-inch loaf pan.
• In a large bowl, mix together the flour, baking powder and salt.
• Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.
• Reserve 1/4 cup shredded cheese for the topping and set aside.
• Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture.
• Stir in the eggs until the batter is evenly blended (The batter will be thick and dense).
• Fill the pan with the batter.
• Bake for 45 minutes
• Mix together the topping ingredients.
• Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes.
• Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.