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Rosemary-Honey Bread

October 6, 2011

The other day I noticed I had a very large amount of honey in my house, and I wanted to use some. I also felt like it had been awhile since I’d make a fresh bread that wasn’t fruit-based. This is a variation on a bread recipe I found through Epicuriou that is sort of like a honey wheat bread, so you could use it for sandwiches or just to snack on after toasting! At the end of this recipe, you will have two loaves – perfect for sharing.

You will need:

  • 2 1/2 c warm water
  • 2 packets (4 1/2 t) active yeast
  • 1/4 c olive oil
  • 7 c flour (plus a little extra for kneading)
  • 2 1/2 t salt
  • 1 T dried rosemary, roughly chopped
  • 3/4 c honey

Then you…

  1. Mix together the water, yeast and olive oil in a medium to small bowl. Allow to rest 5 minutes or until yeast is dissolved and foamy.
  2. In a large bowl, combine the flour, salt and rosemary.
  3. Make a well in the middle and pour the yeast mixture into the well.
  4. Slowly work the liquids into the flour. Then mix in the honey.
  5. Lightly flour a counter top, and knead the bread just until well-combined and not sticky.
  6. Place the dough in a well-oiled, large bowl and turn the dough to coat with oil.
  7. Cover with a warm, damp cloth or with plastic wrap. Allow to rise until 1.5 times original size, or about an hour.
  8. Punch the dough down.
  9. Spray to 9×4 inch loaf pans with non-stick cooking spray.
  10. On your lightly floured surface, knead the dough once more for about 5 minutes.
  11. Divide the dough in half and shape into loaves. Place each loaf into one of the prepared pans.
  12. Cover once more and allow to rise another 15-20 minutes.
  13. Preheat oven to 400 degrees.
  14. Bake for about 25 minutes, or until golden brown and loaf sounds hollow when you tap it.
  15. Allow to cool in the pans for 10 minutes before turning out onto a rack to cool completely.
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