• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Rosemary Batter Bread

  • 16servings
  • 100minutes
  • 100calories

Add to MenuAdd to Calendar

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, C, D
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 cups Gold Medal® all-purpose flour

  2. 1 tablespoon sugar

  3. 1 teaspoon salt

  4. 1 package regular active or fast-acting dry yeast

  5. 1 1/4 cups very warm water (120 F to 130 F)

  6. 2 tablespoons chopped fresh parsley

  7. 2 tablespoons shortening

  8. 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

  9. 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

  10. Butter or margarine, softened

Instructions Jump to Ingredients ↑

  1. Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.

  2. Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.

  3. Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback