Rosemary-Browned Butter Swirl Bread

 

1

cup very warm water (120°F to 130°F)

1/4

cup instant nonfat dry skim milk

1

tablespoon sugar

1

tablespoon vegetable oil

1 1/2

teaspoons salt

2 1/4

teaspoons regular active dry yeast

2 1/2

cups Gold Medal® white whole wheat flour

2

tablespoons unsalted butter

4

to 5 tablespoons fresh rosemary leaves

• 1 In bowl of electric stand mixer, place water, dry milk, sugar, oil, salt and yeast. With paddle attachment, mix until well blended. Let stand 5 minutes.
• 2 Add 1 cup of the flour; beat with paddle attachment to combine. Add another 1 cup flour; beat to combine.
• 3 Replace paddle attachment with dough hook; increase speed to medium. Beat in just enough remaining flour until dough is slightly sticky but pulls away from side of bowl. (You might have to add more than 2 1/2 cups flour total, but try not to go over too much). With mixer, knead 5 to 6 minutes, or knead 10 minutes by hand, or until dough is smooth and elastic.
• 4 Place dough in lightly greased bowl; cover with lightly greased plastic wrap. Let rise in warm place (80°F to 85°F) until doubled in size, about 1 hour.
• 5 Meanwhile, in 1-quart saucepan, heat butter over medium-low heat just until it turns brown; set aside. Lightly grease 8x4-inch loaf pan with shortening or cooking spray; set aside.
• 6 Punch down dough. On lightly floured surface, roll out dough into 14x9-inch rectangle. Brush dough with browned butter; sprinkle with rosemary leaves. Fold 1/2 inch of long sides up over butter. Starting with 1 short side, roll up dough being careful to keep sides tucked in. Pinch seam to seal with slightly wet fingers. Place pan; cover with lightly greased plastic wrap. Let rise in warm place until doubled in size, about 1 hour to 1 hour 30 minutes.
• 7 Heat oven to 375°F. Remove plastic wrap; bake about 30 minutes or until loaf is deep golden brown and sounds hollow when tapped on bottom. Remove from pan to cooling rack; cool completely, about 1 hour.