New This Month

Apple Rosemary Tea Bread

Drizzle slices of this aromatic bread with warm clover honey.

  • Yield: Makes 3 small loaves

Source: Martha Stewart Living, November/December 1991

Ingredients

  • 3/4 cup plus 1 tablespoon milk
  • 1/2 cup raisins, coarsely chopped
  • 4 tablespoons (1/2 stick) plus 1 teaspoon unsalted butter
  • 2 apples, peeled, cored, and diced
  • 1/2 cup plus 1 tablespoon sugar
  • 1 teaspoon chopped fresh rosemary
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg

Directions

  1. Heat oven to 350 degrees. Butter and flour three 5 1/2-by-2 1/2-by-2-inch loaf pans. Set them aside.

  2. Heat milk to scalding. Remove from heat and add raisins. Stir in 4 tablespoons of the butter and let cool.

  3. In a small saute pan over medium heat, cook apples in remaining 1 teaspoon butter with 1 tablespoon of the sugar until apples are glazed and somewhat soft, about 3 minutes. Add rosemary.

  4. Combine flour, remaining 1/2 cup sugar, baking powder, and salt. Whisk the egg into cooled milk-raisin mixture.

  5. Add the diced apples to dry ingredients but don't combine. Pour wet mixture over the dry and mix with a few quick strokes, until dry ingredients are just moistened. Do not overmix.

  6. Fill prepared pans to about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into middle comes out clean. Let cool.

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