Recipe by Sue Lau
A "partial" bread-machine recipe. Start in your machine, and finish in the oven, or use a mixer fitted with a dough hook, if you prefer.
Top Review by Cooking Mom of 7
The was really good. I used my dough cycle and then finished baking the bread in my solar oven. My husband commented on how fluffy it was. I made some toast with it the next morning and it made great toast as well. I have a use rosemary "bush" and so we will be making more of this bread. I especially like the addition of the fresh rosemary sprinkled on the top before baking. Thanks for sharing.
- 1 1⁄2 teaspoons active dry yeast
- 2 cups white bread flour
- 1⁄2 cup wheat flour
- 1⁄2 teaspoon salt
- 3 1⁄2 teaspoons sugar
- 1 1⁄2 tablespoons chopped fresh rosemary (for bread)
- 1 egg (for bread)
- 1 1⁄2 tablespoons olive oil
- 3⁄4 cup water
- additional chopped fresh rosemary (for topping)
- beaten egg (for topping)
Directions See How It's Made
- Place ingredients (except the rosemary and egg used for topping) in the bread machine in the order given.
- Use manual cycle to knead bread only.
- Turn dough out into an oiled loaf pan (be sure to remove hook), then punch down and spread dough to fill pan.
- Allow dough to rise in a warm area until doubled in size, approx 1 hour.
- Brush dough with beaten egg, sprinkle with chopped rosemary, and allow to rise again for about 10 more minutes.
- Bake bread at 375 degrees F for 25-30 minutes, or until nicely browned.
- Remove from oven and cool on a wire rack.