Rosemary ralsln bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast -- l/4 oz |
| ¼ | cup | Warm water |
| 3 | cups | All-purpose flour -- |
| Divided | ||
| ½ | cup | Warm milk |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Dried rosemary |
| 1 | teaspoon | Salt |
| 1 | each | Egg |
| 1 | each | Egg white |
| ½ | cup | Raisins |
| GLAZE: | ||
| Olive oil | ||
| 1 | each | Egg yolk |
| 1 | tablespoon | Water |
Directions
In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add 1 cup flour, milk, oil, sugar, rosemary, salt, egg and egg white. Beat on low for about 30 seconds. lncrease speed to medium and continue beating for 2 minutes. Stir in the raisins and remaining flour. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and shape into a flat 8-½-in. round. Place on a greased baking sheet: brush with olive oil. Cover and let rise until doubled, about 30 minutes. With a sharp knife, cut a cross in top of loaf. Combine egg yolk with water and brush over loaf. Bake at 350 deg. for 35 minutes or until golden brown. Yield: 1 loaf Recipe By : Taste of Home