Rosemary Fruitbread

Ingredients

• 4½ Cups - All-Purpose Flour
• ⅓ Cup - Sugar
• ½ Tsp - Salt
• 1 Package - Fast-Rising Yeast
• 5 Tbsps - Butter (Cut Into Small Pieces)
• ½ Tsp - Crushed Rosemary
• 1⅓ Cups - Hot Water
• 1 Egg
• ½ Cup - Diced Dried Fruit Bits
• Dash - Fresh Rosemary For Garnish

Directions

1. Grease front and back sections of the loaf pan.
2. In a large bowl, combine 2 Cups of flour, sugar, salt, yeast, butter, and crushed rosemary.
3. Gradually add hot water, stirring to melt butter.
4. Add the egg and beat well.
5. Stir in dried fruit bits and enough remaining flour to make a soft dough.
6. Knead the dough on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic.
7. Place the dough in the prepared pan; tie the top of the pan over the bottom with string.
8. Let the dough rise for 30 minutes or until doubled in size.
9. Preheat the oven to 350°F (175°C).
10. Bake the bread for 35 to 40 minutes or until lightly browned.
11. Remove from the mold and cool.
12. Serve with butter curls.