LEMON ROSEMARY BREAD WITH PECANS
This bread was absolutely fabulous! We could hardly wait until it was done, as the aroma wafting through the house was to die for! This recipe was originally posted in "Real Simple" magazine, but the flavors are anything but! It called for walnuts, but I used pecans as that was what I had on hand and prefer. Either would work fine so just use your own personal favorite! I do hope you try this! It's easy to make and bakes up beautifully! ~Photo by me~ My step-grandmother's old wooden recipe box, and my Grandma Dale's old wooden cutting board and butter knife. Lots of memories in that photo!
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Savory Breads
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly coat a loaf pan with butter-flavored cooking spray. Stir together flour, sugar, walnuts or pecans, baking powder, rosemary, salt and lemon zest in mixing bowl on low. In a separate bowl, whisk eggs,then whisk in wine or apple juice, and olive oil, then stir into dry ingredients. Use a spatula to scrape bottom and sides and fold in. Pour the batter into prepared pan scraping all of the batter out with a spatula, and smooth the surface. Bake 55 minutes or until a toothpick inserted into the center comes out clean. My oven took exactly 55.
LEMON ROSEMARY BREAD
This bread is so good it was half-eaten before I could get the picture! It is a soft, fragrant bread that would be great surprise for a ham & Swiss sandwich or just toasted with butter.
Provided by Heidi Hoerman
Categories Savory Breads
Time 4h
Number Of Ingredients 12
Steps:
- 1. Place the flours, zest, rosemary, salt and yeast in the bowl of a heavy duty stand mixer.
- 2. Whisk the dry ingredients thoroughly to mix the flours and distribute the zest, rosemary, yeast and salt.
- 3. Combine the water, cider and olive oil and add to the dry ingredients.
- 4. Use the flat paddle of the stand mixer to combine the ingredients. Remove the paddle and let the ingredients "autolyze" for 20 to 30 minutes. This allows the flours to hydrate and the gluten to start to develop.
- 5. Using the dough hook, knead the dough on medium low speed for 12 minutes. Remove the dough hook.
- 6. At this point, you will have a quite sticky dough. Allow it to rise in the mixing bowl (covered) until it has tripled in size, about 1 1/2 hours.
- 7. Carefully scrape the dough from the bowl onto a well-floured counter. Shape it gently into a loaf shape by gently pulling the sides under the bottom.
- 8. Since this is a fairly slack dough, it will need some support to maintain its shape. Choose a pan to bake it in depending on the final shape you desire. An oval gratin or fish pan works well. Butter the pan and line the bottom with parchment paper to prevent the bread from sticking.
- 9. Allow the bread to at least double in size again in the baking pan, about 30 minutes.
- 10. Preheat the oven to 450F and bake the bread for 45 minutes. Turn the oven off. Remove the bread from the pan, set it on the oven shelf, allowing the bread to sit in the cooling oven for another 15 minutes.
- 11. Cool the bread on a rack.
ROSEMARY BROWN SUGAR PECANS
Rosemary provides an aromatic addition to these baked pecans - perfect to serve as snacks.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
- In 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook 1 minute or until sugar dissolves, stirring constantly. Add pecans, rosemary, salt and chili powder; cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly. Spread pecans in single layer in pan.
- Bake 12 to 14 minutes or until pecans are toasted, stirring after 8 minutes. Immediately separate pecans with fork. Cool completely in pan, about 30 minutes.
Nutrition Facts : Calories 223, Carbohydrate 10 g, Fat 4, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 61 mg
LEMON-ROSEMARY LAYER CAKE
Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.
ROSEMARY-LEMON NO-KNEAD BREAD
I've been wanting to try a "No-Knead Bread" for some time and this recipe showed up in my new William Sonama Magazine. Have to go out and buy a Dutch Oven, and will give this a try. Sounds fairly simple, with a long, slow rise time. It reports and end product of "a rustic bakery-quality bread with a crusty exterior and soft, springy interior" sounds great doesn't it. Can't wait to try it out. I had to put an amount for the cornmeal, but it's actually "as needed" Preparation time does not including rising time. Edited to add: I finally was able to make this, I had trouble with the rising but think my house was to cold. The blend of flavors was a nice change from plain bread and it did have that nice rustic look with a crusty outside.
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h
Yield 1 1 1/2 pound loaf
Number Of Ingredients 7
Steps:
- In large bowl, combine flour, yeast, salt, rosemary and zest.
- Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
- Cover with plastic wrap.
- Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
- Sprinkle dough with flour, fold dough over onto itself once or twice.
- Cover loosely with plastic wrap and let rest 15 minutes.
- Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
- Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
- t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
- Remove pot from oven.
- Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
- Cover with lid; bake 30 minutes.
- Uncover, bake until loaf is browned, 15-30 minutes more.
- Set pot on wire rack; cool 10 minutes.
- Using oven mitts, turn pot on side; gently turn bread, it will release easily.
Nutrition Facts : Calories 1592.5, Fat 6, SaturatedFat 0.9, Sodium 4107.2, Carbohydrate 334.4, Fiber 15.4, Sugar 1.6, Protein 44.2
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