MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Honey Bread
 Categories: Breads, Herbs
      Yield: 2 Servings
 
      1 tb Rosemary; chopped
    1/4 c  Oil
  1 1/2 tb Active dry yeast
  2 1/2 c  Water; warm
      7 c  All-purpose flour
      1 tb Salt
    3/4 c  Honey
 
  Toast the rosemary in a small sauté pan over medium-high heat
  until fragrant, about 30 seconds. Remove from the heat and set aside.
  
  In a small bowl, combine the oil, yeast, and warm water and stir to
  dissolve the yeast. Let sit for 5 minutes, or until foamy.
  
  Combine the flour and salt and mound in a large bowl. Make a well
  in the middle. Slowly pour the dissolved yeast into the well,
  working in the flour with your fingertips, then knead the dough
  until a ball forms. Knead in the honey and toasted rosemary.
  
  Put the dough in a large oiled bowl and turn to coat. Cover with a
  damp cloth or oiled plastic wrap and let rise to 1-1/2 times the
  original size, about 1 hour.
  
  Grease two 9x4" loaf pans. Punch down the dough and transfer to a
  floured work surface. Knead for 5 minutes. Divide the dough in half
  and shape into loaves. Place in the prepared pans, cover with
  plastic wrap, and let rise for 20 minutes.
  
  Set the oven @ 400°F/205°C.
  
  Place the pans in the oven and bake until the tops are golden,
  about 25 to 30 minutes. Invert the pans onto a cooling rack and let
  sit for 5 minutes, then remove the pans and let cool.
  
  Recipe by Marcus Samuelsson

  Recipe FROM: The Soul of a New Cuisine: A Discovery of the Foods
  and Flavors of Africa
  
  Recipe FROM: Epicurious, Jul 2009
  
  Formatted by: Dave Drum, Aug 28, 2009
  
  Uncle Dirty Dave's Archives
 
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