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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I highly recommend fresh rosemary for this loaf. By softening the raisins, they become plumper, and the raisin-water is then used for the liquid in the recipe. I like to make mini-loaves and freeze them before the second rise. Before bed, put one on the counter to defrost, and bake it when you get up in the morning. It seems to do well that way. And you can suprise your family/coworkers with warm bread. The cook time is approximate. Keep an eye on yours. I got this recipe from a high school friend, Katie Herlihy. Ingredients:
5 cups flour, about |
2 teaspoons salt |
1/2 cup extra virgin olive oil |
1/3-2/3 cup raisins |
2 teaspoons yeast |
3 tablespoons chopped rosemary (fresh, if possible) |
2 cups water (the temperature of baby bath water) |
Directions:
1. Soften the yeast in about 1/4 cup of the warm water.
2. Soften the raisins in the rest of the warm water.
3. Combine flour, salt, and rosemary in a large bowl.
4. Mix in the oil, water, raisins, and yeast mixture.
5. Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
6. Dough should be tacky, but not sticky.
7. Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
8. Too much flour will make the dough rise less.
9. Place in an oiled bowl and cover with plastic wrap.
10. Let rise in a warm place until doubled.
11. Punch dough dough.
12. Divide into 2 portions, form into loaves, and press each into a loaf pan.
13. Let rise until doubled.
14. Bake in a preheated 350 degree oven until brown.
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