ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
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
Apple chunks, sharp Cheddar cheese, and fresh rosemary are a great savory and sweet combination in this beer bread. It's especially good with soup or chili. I used an apple ale, but you may use your favorite beer.
Provided by Tammy Lynn
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 43.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 651.4 mg, Sugar 6.6 g
APPLE TEA BREAD
Make and share this Apple Tea Bread recipe from Food.com.
Provided by Ron Joyce Ripple S
Categories Quick Breads
Time 1h35m
Yield 3 Loaves
Number Of Ingredients 11
Steps:
- In large bowl, combine flour, sugar, baking soda, cinnamon, cloves and butter.
- Saute the apples and raisins in a non-stick pan until the applies are just soft, about 10 minutes. Remove from heat; stir in oil, vanilla and eggs.
- Stir butter mixture into dry ingredients.
- Spoon batter into 3 greased and floured 1-pound coffee cans.
- Bake at 325°F for 1-1/4 hours or until a cake tester or skewer inserted in center comes out clean.
- cool in cans on wire rack 10 minutes.
- Remove from cans; cool breads completely.
- Wrap and store overnight before slicing.
Nutrition Facts : Calories 1705.6, Fat 72.1, SaturatedFat 25.5, Cholesterol 205.3, Sodium 1169.4, Carbohydrate 252.4, Fiber 11.7, Sugar 138.1, Protein 19.8
APPLE ROSEMARY TEA BREAD
Drizzle slices of this aromatic bread with warm clover honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 3 small loaves
Number Of Ingredients 10
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
For this savory loaf tart apples, like Gravenstein, work well but use what you have and like. Using your food processor to shred the cold butter, Asiago cheese, and apples, in that order will speed things along. It's not necessary to peel the apples unless you just want to.
Provided by Annacia
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2511.4, Fat 74.7, SaturatedFat 35, Cholesterol 545.1, Sodium 2733.2, Carbohydrate 401, Fiber 23, Sugar 49.2, Protein 59.5
APPLE BREAD
I got this apple quick bread recipe a long time ago and with a few changes it's become one of our favorites. Everyone who's ever tasted this apple bread has asked for the recipe! -Phyllis Herlocker, Farlington, Kansas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 253 calories, Fat 13g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
ROSEMARY WALNUT BREAD
I received this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.-Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Time 45m
Yield 1 loaf (9 slices).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 145 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
ROSEMARY APPLE BREAD
Make and share this Rosemary Apple Bread recipe from Food.com.
Provided by dicentra
Categories Yeast Breads
Time 2h
Yield 1 loaf
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1524.7, Fat 11.9, SaturatedFat 5.5, Cholesterol 20.1, Sodium 2979, Carbohydrate 307, Fiber 15.1, Sugar 14, Protein 42.6
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