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
- 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
Heat oven to 350 degrees. Butter and flour three 5 1/2-by-2 1/2-by-2-inch loaf pans. Set them aside.
Heat milk to scalding. Remove from heat and add raisins. Stir in 4 tablespoons of the butter and let cool.
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.
Combine flour, remaining 1/2 cup sugar, baking powder, and salt. Whisk the egg into cooled milk-raisin mixture.
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.
Fill prepared pans to about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into middle comes out clean. Let cool.