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."
Total TimePrep: 25 min. + rising Bake: 35 min.
Makes1 loaf (16 servings)
- 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
- Olive oil
- 1 egg yolk
- 1 tablespoon water
- 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.
- 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.
Nutrition Facts1 slice: 161 calories, 5g fat (1g saturated fat), 28mg cholesterol, 160mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 4g protein.
Originally published as Rosemary Raisin Bread in Taste of Home October/November 1993
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