Rosemary Butter Bread

[marlaoh]

Rosemary Butter Bread
1/2 cup lukewarm water

1 tablespoon dry yeast

1 tablespoon honey

1/2 cup warm water

1 egg

2 tablespoons honey

2 tablespoons oil

2 cups whole wheat flour

1 cup minced or finely shredded carrots

1 cup minced onion

1/2 cup minced celery

2 tablespoons minced parsley

2 teaspoons minced rosemary or 1 teaspoon crushed dried

rosemary

1-1/2 cups whole wheat flour

1 teaspoon oil

In a cup combine the 1/2 cup lukewarm water, yeast and 1

tablespoon honey.

Set aside for 10 minutes to proof (yeast will become

foamy). In a large bowl

(a mixer makes this job easier) combine the 1/2 cup warm

water, egg, 2

tablespoons honey, 2 tablespoons oil and 2 cups flour. Add

yeast to mixture.

Beat until well mixed. Then beat for 3 minutes.

Add the carrots, onion, celery, parsley, rosemary and 1-1/2

cups of flour.

Mix with hands, if necessary, to combine, but do not knead.

The dough will be

sticky. Butter a 2-quart casserole or coat it with equal

parts of oil and

liquid lecithin. Transfer dough to the dish, and brush the

top with 1

teaspoon oil. Cover and set in a warm place until doubled

in bulk, about 1 to

1-1/2 hours. Bake at 350 degrees F for 60 minutes. If the

top becomes too

brown during baking, cover it lightly with foil.

Yield: 1 loaf