Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)3/4 cup orange juice2 tablespoons honey1 tablespoon vegetable oil1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed2 teaspoons salt1 teaspoon grated orange zest3-3/4 to 4-1/2 cups all-purpose flour1 large egg whiteOptional: Additional fresh rosemary and whole peppercorns
Preparation
In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange zest and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Roll into a 15x1-in. rectangle. Starting at a short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool.
