This Rosemary Raisin Bread is a comforting, rustic loaf that brings the warmth of the Mediterranean to your kitchen table. Infused with fragrant dried rosemary and sweet plump raisins, this bread offers a delightful balance of savory and sweet flavors. The crust turns golden and crisp while the interior remains soft, chewy, and airy. It is perfect served warm with a pat of butter, alongside a hearty soup, or as part of a fresh salad. The natural sweetness of the raisins complements the earthy rosemary perfectly, making it an ideal choice for breakfast, a snack, or a side dish for dinner. Simple ingredients come together to create a homemade treat that smells incredible while baking.
Rosemary Ralsln Bread
Description
This Rosemary Raisin Bread is a comforting, rustic loaf that brings the warmth of the Mediterranean to your kitchen table. Infused with fragrant dried rosemary and sweet plump raisins, this bread offers a delightful balance of savory and sweet flavors. The crust turns golden and crisp while the interior remains soft, chewy, and airy. It is perfect served warm with a pat of butter, alongside a hearty soup, or as part of a fresh salad.Ingredients
Directions
-
In a large mixing bowl, dissolve active dry yeast in warm water. Let stand for 5 minutes until foamy.
-
Add 1 cup of flour, warm milk, olive oil, sugar, dried rosemary, salt, whole egg, and egg white to the yeast mixture.
-
Beat on low speed for about 30 seconds to combine ingredients.
-
Increase speed to medium and continue beating for 2 minutes until smooth.
-
Stir in the raisins and the remaining 2 cups of flour.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes.
-
Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
-
Punch down the dough and shape it into a flat 8-1/2-inch round.
-
Place the shaped dough on a greased baking sheet and brush the top with olive oil.
-
Cover and let rise again until doubled, about 30 minutes.
-
With a sharp knife, cut a cross pattern into the top of the loaf.
-
Combine egg yolk with water and brush the mixture over the loaf for a golden finish.
-
Bake at 350&# 194;°F (175ðC) for 35 minutes or until golden brown and hollow sounding when tapped.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 734.9kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 136.0mg6%
- Total Carbohydrate 152.9g51%
- Dietary Fiber 6.3g26%
- Sugars 0.6g
- Protein 20.5g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled bread in a plastic bag or wrapped in foil at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months.
Substitutions: You can substitute fresh rosemary (1 tablespoon chopped) for the dried. If you prefer a sweeter bread, increase the sugar slightly or add cinnamon.
Tips: Ensure water and milk are warm (about 105-110ðF) to activate the yeast without killing it. If the dough feels too sticky during kneading, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.
