adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rosemary-Browned Butter Swirl Bread
0 Likes
Prep Time:
30 minutes
Total Time:
4 hours 15 minutes
Dough coated in browned butter and rosemary leaves for a fragrant and savory dinner bread.
Ingredients:
  • 1 cup very warm water (120°F to 130°F)
  • 1/4 cup instant nonfat dry skim milk
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons regular active dry yeast
  • 2 1/2 cups Gold Medal™ white whole wheat flour
  • 2 tablespoons unsalted butter
  • 4 to 5 tablespoons fresh rosemary leaves
Instructions:
  • Combine water, dry milk, sugar, oil, salt, and yeast in the bowl of an electric stand mixer. Use the paddle attachment to mix until fully blended. Allow the mixture to stand for 5 minutes.
  • Add 1 cup of flour to the mixture and beat with the paddle attachment until combined. Then, add another 1 cup of flour and beat until everything is well combined.
  • Swap the paddle attachment for the dough hook and set the speed to medium. Incorporate enough remaining flour until the dough is slightly sticky but pulls away from the side of the bowl. Knead with the mixer for 5 to 6 minutes, or by hand for about 10 minutes until the dough becomes smooth and elastic.
  • Transfer the dough to a lightly greased bowl, then cover it with greased plastic wrap. Allow it to rise in a warm place (80°F to 85°F) until it doubles in size, approximately 1 hour.
  • In a small 1-quart saucepan, gently heat the butter over medium-low heat until it transforms into a rich brown color; then, remove from heat. Grease an 8x4-inch loaf pan lightly with shortening or cooking spray and set it aside.
  • Gently deflate dough. Roll out into a 14x9-inch rectangle on a floured surface. Brush with browned butter and sprinkle with rosemary leaves. Fold 1/2 inch of long sides over butter. Roll up dough tightly starting from a short side, ensuring sides are tucked in. Seal seam by pinching with damp fingers. Place in a pan, cover with greased plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  • Preheat the oven to 375°F. Unwrap the loaf and bake for approximately 30 minutes until it turns deep golden brown and sounds hollow when tapped at the bottom. Transfer the loaf from the pan to a cooling rack and let it cool completely for about 1 hour.

Similar Recipes