- 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
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.
"Apple keeps the bread moist. It's even better the second day." --CL Reader
- Yield: 16 servings (serving size: 1 slice)
|Calories per serving:||95|
|Caloriesfromfat per serving:||10%|
|Fat per serving:||0.7g|
|Saturated fat per serving:||0.3g|
|Monounsaturated fat per serving:||0.2g|
|Polyunsaturated fat per serving:||0.1g|
|Protein per serving:||2.6g|
|Carbohydrate per serving:||19.1g|
|Fiber per serving:||0.9g|
|Cholesterol per serving:||1mg|
|Iron per serving:||1.2mg|
|Sodium per serving:||188mg|
|Calcium per serving:||5mg|