|Rosemary Honey Bread|
Dec 2nd, 2004
You know how if you're really not feeling like working out and you say to yourself, "Self, just go ahead and do five minutes." And so you workout for five minutes and then another five and soon you're feeling good and you end up doing the whole thing. You know how that happens sometimes? Well that happens to me in the kitchen too.
It was a recent Sunday and I wasn't really feeling like cooking, but there were still a few hours until dinner time. I poked around the fridge and thought maybe we'd just have sandwiches for dinner, and then I thought no, I can make roasted squash and apple soup, that's easy you just throw everything in the oven to roast and when it's done blend it. So I got everything in the oven and went off to do something else, but then I got started thinking hmmm it sure would be nice to have some bread to go with that soup... You can see where this is going I'm sure. A fine meal was had by all that evening.
Anyway, Rosemary Honey bread is a quick bread, it makes a lovely freeform round loaf, and it tastes very good with Curried Squash and Apple Soup (recipe to come).
My only notes are that I don't think it needs quite as much honey as is called for as it's a little sweet. I might try cutting down the amount of honey and increasing the yogurt just a bit to compensate. And I chose the baking in the oven option rather than the skillet - that sounded a bit scary to me.
Rosemary Honey Bread2 cups whole wheat flour
1 cup all-purpose flour
½ cup cornmeal
1 tsp baking powder
2 tsp baking soda
2 tsp salt
3 tbsp fresh or dried rosemary leaves, chopped
1 cup honey
2 cups nonfat plain yogurt
Preheat the oven to 375F. Lightly coat a 9-inch cast-iron skillet or a 10 x 15 inch baking sheet with nonstick cooking spray.
In a large bowl, sift together the whole wheat and all-purpose flours, cornmeal, baking powder, baking soda, and salt. Add the rosemary, honey, and yogurt and stir together to make a firm dough, about 15 strokes. Add more yogurt if necessary; the dough should be fairly wet.
Moisten your hands and knead the dough gently on a floured work surface for about 3 minutes, until the dough is smooth and uniform in consistency. Put the dough into the skillet to fit. Or shape the dough into a round loaf, place on the baking sheet, and cut a ½-inch deep X across the top, using a sharp knife. Bake for 35 to 45 minutes, or until the loaf is nicely browned and has a hollow sound when tapped on the bottom.
Cool for 10 minutes in the skillet or on the baking sheet. Remove from the pan and serve warm or transfer to a wire rack to cool completely.
-Sigal Seeber, Light Quick Breads