Rosemary-Apple Bread

Rosemary-Apple Bread (Adapted from CL)

3 cups all-purpose flour, divided
1 1/4 teaspoons salt
1 teaspoon finely chopped fresh rosemary
scant 2 teaspoons instant yeast
1 cup warm water
1 cup diced peeled granny smith apple
2 teaspoons butter, melted

In a large bowl, whisk together 2 3/4 cups flour, salt, rosemary, and yeast. Pour in warm water and stir with a wooden spoon until a soft dough forms. Turn dough out onto a lightly floured surface. Knead about 8 minutes and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Cover with a damp towel 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 proof about 60 minutes, or until doubled in size.

Preheat oven to 375

Punch down dough and gently shape into a loaf. Put dough in an 8"x4" loaf pan coated with cooking spray. Gently press dough into pan and cover with a damp towel or saran wrap. Let rise again for 30-45 minutes or until doubled in size.

Bake for 45 minutes or until bread is lightly browned and sounds hollow when tapped. Brush top with butter. Cool in pan 5 minutes. Remove and cool completely on a wire rack.