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Rosemary Raisin Bread

 Rosemary Raisin Bread
"On a whim," reports Clarice Schweitzer of Sun City, Arizona. "I decided to add rosemary to my raisin bread recipe. We were really happy with the result. The bread is very tasty toasted."
16 ServingsPrep: 25 min. + rising Bake: 35 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 cups all-purpose flour, divided
  • 1/2 cup warm milk (110° to 115°)
  • 1/4 cup olive oil
  • 3 tablespoons sugar
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 egg plus 1 egg white
  • 1/2 cup raisins
  • GLAZE:
  • Olive oil
  • 1 egg yolk
  • 1 tablespoon water

Directions

  • In a large 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. Increase 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 to 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.

2 of 2

Rosemary Raisin Bread (continued)

Directions (continued)

  • Punch down and shape into a flat 8-1/2-in. round. Place on a greased
  • baking sheet; brush with 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° for 35 minutes or until
  • golden brown.
  • Yield: 1 loaf (16 servings).
Nutritional Facts: 1 serving (1 slice) equals 161 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.