Golden Rosemary Bread

I was looking through some old newspapers and I found this one for Rosemary Bread from Chef Paul Prudhomme. It gets its beatiful golden color from the turmeric. I altered it just a little, as I was out of savory and I have a big rosemary bush out front, so I used fresh herbs.

2 cups chicken stock
1 package active dry yeast
1 tablespoon sugar
2 large eggs
1 teaspoon salt
2 tablespoons fresh rosemary leaves or 2 teaspoons dried
3/4 teaspoon ground turmeric
3-1/4 to 3-1/2 cups all-purpose flo
Olive oil spray
2 tablespoons melted unsalted butter

Simmer the stock over medium heat until it is reduced to one cup. Let it cool to 110 degrees; then stir in the yeast and sugar.

Whisk the eggs in a bowl until they are frothy, and whisk in the salt.

Combine the stock mixture and the eggs in the bowl of an electric mixer equipped with a dough hook. Stir briefly to combine; then add the rosemary and turmeric. With the mixer set on slow, gradually add 3-1/4 cups of the flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining 1/4 cup flour.

Reduce the speed to medium slow and continue to process 5 more minutes, or until the dough is smooth, very elastic and clinging to the dough hook.

Flour your hands well, then gather the dough into a ball. Place the dough in a heavy mixing bowl (a thick porcelain bowl is best) that has been lightly greased with olive oil. Very lightly coat the dough with oil and place the dough in a warm, draft-free place. Cover the bowl with a kitchen towel and let dough rise until doubled in volume, about one hour.

Spray a 5-by-8-inch bread pan lightly but evenly with vegetable oil spray. Form the dough into a loaf shape and place it in the prepared pan. Allow to rise for 30 minutes while you preheat the oven to 325 degrees. Bake until the top is browned and the loaf sounds hollow when lightly struck, about 40 minutes. Remove from the pan and brush the top with the melted butter. Cool to room temperature on a wire rack before slicing.