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