by Heather Schmitt-Gonzalez / Sunday, September 18, 2011
Raisin Rosemary Bread
As I've been doing a lot lately, I turned this recipe around a bit so that I could let my bread machine do all of the heavy work in the beginning. You can just as easily change the order of things to mix it by hand (since that was how the original recipe was written). If you do it by hand, you
adapted from Jamie's Kitchen
yield: 1 loaf
2 c. tepid water + more as needed
1 Tbs. honey
just over 1 lb. (3-4 c.) bread flour + more as needed
1 Tbs. salt
scant 2 Tbs. instant yeast
~⅓ c. fresh rosemary leaves
~9 oz. (~1½ c.) raisins
Turn dough out onto a floured counter and knead for a few minutes by hand. Form into either a free-form round or long loaf and place on a baking sheet that has been dusted with flour. Alternately, oil a loaf pan really well, form dough into a cylinder and place in pan. Cover lightly with a greased film of plastic or a clean kitchen towel and let rise until doubled in size, ~45 minutes - 1 hour.
Preheat oven to 350° F during last 15 or 20 minutes of rise time.
This loaf is extremely fragrant and somewhat dense. It reminds me of brown bread. Very moist and satisfying. Jamie recommends serving with a Ploughman's lunch or with a Cheddar cheese sandwich and tangy pickles. I decided to make a grilled cheese using Extra Sharp cheddar. I ate it with tangy pickles and washed it down with some dark ale. It was heaven! The salty, gooey cheese was the perfect compliment to the sweet, yet herbaceous, hearty bread.
I am also sharing this post with:
*Ott, A's Iron Chef Challenge: Red Star Yeast
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.