Italian Rosemary Bread Recipe

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Italian Rosemary Bread

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :203

Ingrediants

2 packages Fleischmann's? Active Dry Yeast
1 1/4 cups water (105? to 115?F)
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

Preparation

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 375?F for 30 minutes or until done. Remove from sheet; cool on wire rack.