Source: Ultimate Bread by Eric Treuille & Ursula Ferrigno
Makes 10 servings.
Preparation time: 4 hours
Tips: Best eaten the same day. Makes awesome sandwiches
Rosemary Raisin Bread
also "Fig Bread with Almonds"
Ingredients
Preparation
2 teaspoons dry yeast
1/3 cup water plus 2 Tbsp
3 1/2 cups unbleached flour
1 1/2 teaspoons salt
2 tablespoons powdered milk
1 tablespoon fresh rosemary, chopped
1 1/2 cups raisins
4 tablespoons olive oil
4 whole eggs, beaten
1. Sprinkle the yeast into the water in a bowl. Leave for 5 minutes; stir to dissolve. Reserving 1/2 cup flour, mix flour, salt, and powdered milk in a large mixing bowl. Make a well in the center and add the dissolved yeast and all the remaining ingredients.
2. Mix the flour into the yeast mixture to form a soft, sticky dough. Add reserved flour, 1 tablespoon at a time, only if the dough is too moist.
3. Turn the dough out onto a lightly floured work surface. Knead until silky, springy, and elastic, about 10 minutes.
4. Put the dough in a clean, oiled bowl and cover with a dish towel. Let rise until doubled in size, about 2 hours. Punch down and chafe for 5 minutes, then let rest for 10 minutes.
5. Divide the dough into two pieces. Shape each into a round loaf. Place on two oiled baking sheets and cover with dish towels. Proof until doubled in size, about 1 hour. These loaves will spread and look slightly flat after rising, but they will rise up dramatically during the initial stages of baking.
6. Cut a slash, 1/2-inch deep across the top of the loaf, then another in the opposite direction to make a "X".
7. Bake at 400 F degrees in the preheated oven for 45 minutes, until golden brown and hollow sounding when tapped underneath. Cool on a wire rack.
VARIATION: Figs and Almonds bread.
1. Prepare bread substituting figs for the raising, almonds for the rosemary and orange juice for the olive oil.
2. Dust the top with generous amount of powdered sugar before serving.
NOTES : 1) Bread may be shape into individual rolls, about 10 to 12 large rolls per recipe.
2) Bread is best when eaten the day of baking. A dense crusty bread full of flavor.
VARIATION: Fig bread with Almonds
1/3 cup whole almonds toasted and chopped
1 1/2 cups finely chopped dried figs
4 tablespoons orange juice
Powdered sugar for dusting only
Omit: rosemary, raisins and olive oil.
