Rosemary Raisin BreadI swear, if you were to kill me now, and I were allowed to take one thing with me to Heaven, it would be this bread.
What can I say? I was bored yesterday. I went to Beauty and the Beast rehearsal (opening night in a week, ack!) and the director drained me body and soul by making me run one song over and over. I was bruised and battered after lunch by the greasy, thin-crusted pizza that Gaston ordered, and mentally scarred by having to see him try on his costume, including a muscle suit and women's tight pants...
Haha, twin yolks... I love organic eggs...So, when I got home, I wanted to bake. I craved the feel of dough in my hands, I needed the meditative sound of the mixer to heal me. So, I tried this Rosemary Raisin Bread recipe from Farmgirl Fare. Boy, am I glad I did.
I ran out of raisins, so I used currants. I didn't have fresh rosemary, so I used dried. I didn't have instant yeast, so I used an extra half teaspoon of normal. I forgot to divide the dough in two and make two loaves, so I have one gigantic loaf.
The X looks so professional...The bread is still perfect.
Raisin and rosemary, while not a usual combination, are so delicious together in this. The rosemary flavor is heavenly, salty, and savory, while the raisins lend moisture and sweetness. It's a sweet bread for breakfast, and a savory bread for sandwiches, and a hearty bread for soaking up sauces at dinner.
Me, I like it warm with insane amounts of butter and marmalade.
DoughROSEMARY RAISIN BREAD
Makes 2 loaves
3 3/4 cups bread flour, plus a little more while kneading
2 teaspoons instant yeast (or 2 1/2 teaspoons active dried yeast)
1/2 cup warm milk (115-120ºF)
1 Tablespoon chopped fresh rosemary
1-1/2 packed cups raisins
1/4 cup olive oil
4 eggs, beaten
1 1/2 teaspoons salt
Mix the flour and yeast in a large mixing bowl. Make a well in the center and add the milk, rosemary, raisins, olive oil, and eggs. Mix to form a soft, sticky dough, adding extra flour, 1 Tablespoon at a time, if the dough is too moist.
Turn the dough out onto a lightly floured work surface. Knead 6 minutes. Cover the dough and let it rest for 20 minutes.
Knead in the 1-1/2 teaspoons salt, and continue kneading until the dough is silky, springy, and elastic, about 5 to 8 minutes.
Put the dough in a plastic lidded container (or in a large bowl covered with a damp tea towel) and let it rise until doubled in size, about 1-1/2 to 2 hours.
Divide the dough into two pieces. Shape each into a round loaf and place on a well floured couche or work counter. If you aren't using a baking stone, place the rounds on a parchment-lined heavy baking sheet. Lightly dust tops of loaves with flour and cover with a damp tea towel.
Heat oven and baking stone to 400 degrees. Proof loaves until doubled in size, about 1 hour. (Note: the book says that the loaves will spread and look slightly flat after rising, but will rise up dramatically during the initial stages of baking. Mine didn't flatten out, but my dough was on the dense side.)
Cut a slash, 1/2 inch deep, across the top of the loaf, then another in the opposite direction to make an "X."
Bake in the preheated oven (directly on the baking stone if you're using one) until golden brown and hollow sounding when tapped underneath, about 30 minutes with a baking stone and 45 minutes without. Cool on a wire rack.
Makes 2 loaves
3 3/4 cups bread flour, plus a little more while kneading
2 teaspoons instant yeast (or 2 1/2 teaspoons active dried yeast)
1/2 cup warm milk (115-120ºF)
1 Tablespoon chopped fresh rosemary
1-1/2 packed cups raisins
1/4 cup olive oil
4 eggs, beaten
1 1/2 teaspoons salt
Mix the flour and yeast in a large mixing bowl. Make a well in the center and add the milk, rosemary, raisins, olive oil, and eggs. Mix to form a soft, sticky dough, adding extra flour, 1 Tablespoon at a time, if the dough is too moist.
Turn the dough out onto a lightly floured work surface. Knead 6 minutes. Cover the dough and let it rest for 20 minutes.
Knead in the 1-1/2 teaspoons salt, and continue kneading until the dough is silky, springy, and elastic, about 5 to 8 minutes.
Put the dough in a plastic lidded container (or in a large bowl covered with a damp tea towel) and let it rise until doubled in size, about 1-1/2 to 2 hours.
Divide the dough into two pieces. Shape each into a round loaf and place on a well floured couche or work counter. If you aren't using a baking stone, place the rounds on a parchment-lined heavy baking sheet. Lightly dust tops of loaves with flour and cover with a damp tea towel.
Heat oven and baking stone to 400 degrees. Proof loaves until doubled in size, about 1 hour. (Note: the book says that the loaves will spread and look slightly flat after rising, but will rise up dramatically during the initial stages of baking. Mine didn't flatten out, but my dough was on the dense side.)
Cut a slash, 1/2 inch deep, across the top of the loaf, then another in the opposite direction to make an "X."
Bake in the preheated oven (directly on the baking stone if you're using one) until golden brown and hollow sounding when tapped underneath, about 30 minutes with a baking stone and 45 minutes without. Cool on a wire rack.
Eat with good English marmalade
1 violins playing:
This looks amazing! I'm definitely going to try it.
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