 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
On a whim, reports Clarice Schweitzer of Sun City, Arizona. I decided to add rosemary to my raisin bread recipe. We were really happy with the result. The bread is very tasty toasted. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3 cups king arthur unbleached all-purpose flour, divided |
1/2 cup warm milk (110° to 115°) |
1/4 cup olive oil |
3 tablespoons sugar |
1 teaspoon dried rosemary, crushed |
1 teaspoon salt |
1 egg plus 1 egg white |
1/2 cup raisins |
glaze: |
olive oil |
1 egg yolk |
1 tablespoon water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add 1 cup flour, milk, oil, sugar, rosemary, salt, egg and egg white. Beat on low for about 30 seconds. Increase speed to medium and continue beating for 2 minutes. Stir in the raisins and remaining flour.
2. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 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.
3. Punch down and shape into a flat 8-1/2-in. round. Place on a greased baking sheet; brush with oil. Cover and let rise until doubled, about 30 minutes.
4. With a sharp knife, cut a cross in top of loaf. Combine egg yolk with water and brush over loaf. Bake at 350° for 35 minutes or until golden brown. Yield: 1 loaf (16 servings).
|
|