Herbed breads taste great, but pair the herbs with sweet ingredients and the combination is heavenly. Rosemary’s fragrant aroma works wonderfully in this tea bread, which pairs with chicken, a roast or pasta with red sauce.
Rosemary tea bread
Prep time 30 min
Cook time 45 min
- 1 pkg (8 g/1/4 oz) active dry yeast
- 175 ml (3/4 c) warm water (43° to 46°C/110° to 115°F)
- 175 ml (3/4 c) orange juice
- 30 ml (2 tbsp) honey
- 20 ml (4 tsp) vegetable oil, divided
- 15 ml (1 tbsp) minced fresh rosemary or 5 ml (1 tsp) dried rosemary, crushed
- 10 ml (2 tsp) salt
- 5 ml (1 tsp) grated orange peel
- 500 to 585 g (3 3/4 to 4 1/2 c) all-purpose flour
- In a medium bowl, dissolve the yeast in the water. Add orange juice, honey, 15 millilitres (one tablespoon) of the oil, rosemary, salt, orange peel and 260 grams (two cups) flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, six to eight minutes. Coat a large bowl with the remaining five millilitres (one teaspoon) of oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (29°C/85°F) free from drafts until the dough has doubled in bulk, about one hour.
- Punch the dough down. Roll it into a 25 x 40-centimetre (10 x 15-inch) rectangle. Starting at the short end, roll up jelly-roll style. Pinch the edges to seal and shape into an oval. Place, seam side down, on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes.
- Preheat the oven to 190°C (375°F).
- Bake until browned, about 45 minutes. Cool on a wire rack.
One more notch!
- To give the bread a pretty topping, whisk an egg white and brush it over the loaf after 20 minutes of baking.
- Place small sprigs of fresh rosemary and whole or cracked peppercorns over the egg-white-brushed bread and bake until browned, about 25 minutes longer.