Pomegranate Bread

I really debated what to call this.  It's a naan bread recipe with a few additions, but baked in free-standing loaves instead of pan-fried.  It would have helped if the Internet was more forthcoming with a recipe to match what I wanted to make.  All of the pomegranate bread recipes I found were sweet quick breads.  Just because it isn't there doesn't mean it isn't worth trying.

These breads are tangy and lightly sweet, but the addition of rosemary keeps them savory.  I highly suggest them for Thanksgiving, if you have time to make a yeast bread on top of everything else.  They're definitely a step up from the butter rolls that grace most Feast tables.  It's just amazing to have a burst of juice come out of a bite of bread.  Slight warning, you don't get that pop if you freeze and defrost them later.  They taste the same, though.

1/2 C warm water
2 tsp yeast
2 tsp sugar
1 Tb olive oil
*1/3 C Greek yogurt
*1/2 C whole wheat flour
1-1/2 to 2 C all purpose flour
1/2 tsp salt
*1/2 tsp dried rosemary, crumbled
1 C pomegranate arils
1 tsp sesame seeds to garnish (optional)

1.  Combine yeast, sugar, oil, yogurt, and water and let sit until yeast starts to proof, about 5 minutes.

2.  In a stand mixer with the paddle attachment, stir together wheat flour and 1/2 C of the a.p. flour.  Add liquids and beat into a batter, about 2 minutes.  Add salt, rosemary, and 1/2 C flour and beat again.  Beat in 1/2 C more flour to make a dough, then transfer to a floured board.

3.  Knead dough until it starts to get the smooth and elastic consistency, then very gently knead in the arils.  I kind of developed a kneading technique that pushed horizontally rather than down towards the board, but I could still feel some of the arils pop.  Knead only until arils are evenly distributed.  Let rest 10 minutes while you pan-spray parchment on a sheet pan (or use a silpat).

4.  Divide dough into 4 pieces for small loaves or 8 for dinner rolls, or bake as a full round loaf.  I have no idea if making this in a loaf pan or muffin cups is a good idea.  Round off dough pieces and transfer to prepared baking sheet.  For loaves, flatten slightly.  Allow to rise in a warm place for 45 minutes to 1 hour, until doubled.

5.  Preheat oven to 375º.  Spray loaves lightly with water and sprinkle with sesame seeds.  You could alternatively sprinkle with more rosemary and/or a bit of kosher salt.  Bake 20 minutes for 4 loaves, about 30 for a single loaf, and maybe 15 for rolls.  Bread is done when lightly browned and crust has formed.  Remove to a cooling rack for at least 5 minutes before serving.

Difficulty rating :-)