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Rosemary Batter Bread Recipe


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     Rosemary Batter Bread

Category   Desserts - Breads
Sub Category   None
Servings   1 loaf

3 cups Gold Medal® all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular active or fast-acting dry yeast
1 1/4 cups very warm water (120°F to 130°F)
2 tablespoons chopped fresh parsley
2 tablespoons shortening
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
Butter or margarine, softened

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.
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.
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.

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