Rosemary Butter Bread
Source of Recipe
Marla
List of Ingredients
Rosemary Butter Bread
1/2 cup lukewarm water
1 tablespoon dry yeast
1 tablespoon honey
1/2 cup warm water
1 egg
2 tablespoons honey
2 tablespoons oil
2 cups whole wheat flour
1 cup minced or finely shredded carrots
1 cup minced onion
1/2 cup minced celery
2 tablespoons minced parsley
2 teaspoons minced rosemary or 1 teaspoon crushed dried
rosemary
1-1/2 cups whole wheat flour
1 teaspoon oil
Recipe
In a cup combine the 1/2 cup lukewarm water, yeast and 1
tablespoon honey.
Set aside for 10 minutes to proof (yeast will become
foamy). In a large bowl
(a mixer makes this job easier) combine the 1/2 cup warm
water, egg, 2
tablespoons honey, 2 tablespoons oil and 2 cups flour. Add
yeast to mixture.
Beat until well mixed. Then beat for 3 minutes.
Add the carrots, onion, celery, parsley, rosemary and 1-1/2
cups of flour.
Mix with hands, if necessary, to combine, but do not knead.
The dough will be
sticky. Butter a 2-quart casserole or coat it with equal
parts of oil and
liquid lecithin. Transfer dough to the dish, and brush the
top with 1
teaspoon oil. Cover and set in a warm place until doubled
in bulk, about 1 to
1-1/2 hours. Bake at 350 degrees F for 60 minutes. If the
top becomes too
brown during baking, cover it lightly with foil.
Yield: 1 loaf
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