Italian Rosemary Bread
2 packages Fleischmann’s® Active Dry Yeast
1 1/4 cups water (105ş to 115şF)
1/3 cup olive oil — at room temperature
4 teaspoons rosemary (leaves) — crushed
1 1/2 teaspoons salt
2 eggs — at room temperature
4 1/2 cups all-purpose flour (4 1/2 to 5 3/4 cups)
3/4 cup chopped or pitted dates — snipped
In large bowl, combine yeast and water. Stir until dissolved. Stir in oil,
2 teaspoons rosemary, salt, 1 egg and 1 1/2 cups flour; beat until smooth.
Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 minutes. Place in
greased bowl, turning to grease top; cover. Let rise in warm, draft-free
place until doubled in size, about 45 to 60 minutes.
Punch dough down; turn out onto lightly floured surface. Knead in dates.
Divide dough into 3 equal pieces; shape each into 30-inch rope. Braid
ropes. Tie knot in center of braid; wrap ends around knot, in opposite
directions and tuck under to make round loaf. Place on greased baking
sheet. Cover; let rise in warm draft-free place until doubled in size,
about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on bread. Sprinkle with
remaining 2 teaspoons rosemary. Bake at 375şF for 30 minutes or until
done. Remove from sheet; cool on wire rack.
Yield:
“1 loaf”
Per serving: 202 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g Protein; 34g Carbohydrate; 23mg Cholesterol; 209mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates
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