Rosemary-Apple Bread

• 3 cups all-purpose flour, divided
• 1 1/4 teaspoons salt
• 1 teaspoon finely chopped fresh rosemary
• 1 package quick-rise yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100u0b0 to 110u0b0)
• 1 cup diced peeled Granny Smith apple (about 1 small)
• Cooking spray
• 2 teaspoons butter, melted

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 3/4 cups flour, salt, rosemary, and yeast in a large bowl, stirring with a whisk. Add water, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Cover and let rest 5 minutes. Knead in apple. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rest 10 minutes.
2. Preheat oven to 375u0b0.
3. Shape dough into a loaf; place dough in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Gently press dough into pan; cover. Let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in size.
4. Bake at 375u0b0 for 45 minutes or until bread is lightly browned and sounds hollow when tapped. Brush top with butter. Cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.

allpurpose flour, salt, fresh rosemary, yeast, warm water, apple, cooking spray, butter

Taken from www.myrecipes.com/recipe/rosemary-apple-bread-0 (may not work)