Rosemary-Browned Butter Swirl Bread

Ingredients

• 1 cup water (120°F to 130°F)
• 0.3 cup skim milk dry instant
• 1 tablespoon sugar 
• 1 tablespoon vegetable oil 
• 1.5 teaspoons salt 
• 2.3 teaspoons yeast dry
• 2.5 cups flour whole wheat white
• 2 tablespoons butter unsalted
• 4 tablespoons rosemary leaves fresh

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender
• plastic wrap
• loaf pan
• stand mixer

Directions

1. In bowl of electric stand mixer, place water, dry milk, sugar, oil, salt and yeast. With paddle attachment, mix until well blended.
2. Let stand 5 minutes.
3. Add 1 cup of the flour; beat with paddle attachment to combine.
4. Add another 1 cup flour; beat to combine.
5. Replace paddle attachment with dough hook; increase speed to medium. Beat in just enough remaining flour until dough is slightly sticky but pulls away from side of bowl. (You might have to add more than 2 1/2 cups flour total, but try not to go over too much). With mixer, knead 5 to 6 minutes, or knead 10 minutes by hand, or until dough is smooth and elastic.
6. Place dough in lightly greased bowl; cover with lightly greased plastic wrap.
7. Let rise in warm place (80°F to 85°F) until doubled in size, about 1 hour.
8. Meanwhile, in 1-quart saucepan, heat butter over medium-low heat just until it turns brown; set aside. Lightly grease 8x4-inch loaf pan with shortening or cooking spray; set aside.
9. Punch down dough. On lightly floured surface, roll out dough into 14x9-inch rectangle.
10. Brush dough with browned butter; sprinkle with rosemary leaves. Fold 1/2 inch of long sides up over butter. Starting with 1 short side, roll up dough being careful to keep sides tucked in. Pinch seam to seal with slightly wet fingers.
11. Place pan; cover with lightly greased plastic wrap.
12. Let rise in warm place until doubled in size, about 1 hour to 1 hour 30 minutes.
13. Heat oven to 375°F.
14. Remove plastic wrap; bake about 30 minutes or until loaf is deep golden brown and sounds hollow when tapped on bottom.
15. Remove from pan to cooling rack; cool completely, about 1 hour.