Rosemary-Apple Bread

"Apple keeps the bread moist. It's even better the second day." --CL Reader

Yield: 16 servings (serving size: 1 slice)

Ingredients

• 3  cups  all-purpose flour, divided
• 1 1/4  teaspoons  salt
• 1  teaspoon  finely chopped fresh rosemary
• 1  package quick-rise yeast (about 2 1/4 teaspoons)
• 1  cup  warm water (100° to 110°)
• 1  cup  diced peeled Granny Smith apple (about 1 small)
• Cooking spray
• 2  teaspoons  butter, melted

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 3/4 cups flour, salt, rosemary, and yeast in a large bowl, stirring with a whisk. Add water, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Cover and let rest 5 minutes. Knead in apple. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rest 10 minutes.

Preheat oven to 375°.

Shape dough into a loaf; place dough in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Gently press dough into pan; cover. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

Bake at 375° for 45 minutes or until bread is lightly browned and sounds hollow when tapped. Brush top with butter. Cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.

Nutritional Information

Calories:

95 (10% from fat)

Fat:

0.7g (sat 0.3g,mono 0.2g,poly 0.1g)

Protein:

2.6g

Carbohydrate:

19.1g

Fiber:

0.9g

Cholesterol:

1mg

Iron:

1.2mg

Sodium:

188mg

Calcium:

5mg