Rosemary poppy bread is a delicious alternative to the white bread served at Thanksgiving dinner. It makes a beautiful addition to any family dinner table and it tastes delicious with turkey.
Yield: 1 large loaf
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
- 2 cups warm water, 95 to 110 degrees F
- 1 Tbsp or 2 pkg. (1/2 oz.) active dry yeast
- 1/2 cup milk, room temperature
- 1 Tbsp salt
- 1 Tbsp soft butter
- 2 Tbsp poppy seeds
- 1 Tbsp dried rosemary, slightly crushed
- 6 cups all-purpose flour, about
- In large bowl, mix water and yeast. Add milk, salt, butter, poppy seeds, and rosemary. Stir. Add 4 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 8 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
- Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Shape dough into round loaf. Place loaf in round, greased 2-1/2 quart casserole dish. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Bake bread at 350 degrees F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from dish and let cool on rack.