This bread tastes like Hawaiian sweet rolls, with little nuggets of sweet raisin and the essence of earthy rosemary. It makes really great ham and cheese sandwiches!
It’s made in that trusty food processor again, which makes it so easy.
Rosemary and raisins are a great combination! Think earthy and herbal, yet sweet and moist– that’s this bread! The fresh rosemary is subtle in this bread, if you wanted to up the ante, I would substitute dried rosemary for the fresh, using about 1 teaspoon.
To make this bread, add chopped rosemary, flour, sugar, salt and dry milk powder. You’ll have some activated yeast, olive oil, a couple of eggs and some water standing by.
Process together, pulse a couple times, and form the loaf into a simple round.
After you process the dough, you add raisins and let it rise. Preheat the oven and cut an X in the top of the dough.
I can see the little bits of rosemary, can you? After one more brush of olive oil, you bake this delightful little loaf in the oven for 30-35 minutes.
It smells impossible to resist, sweet and earthy, perfect for toast or sandwiches. I served it freshly baked and cooled, with sliced cheeses and some salami as a simple dinner and a light-bodied red wine.
- 1/2 cup lukewarm water (105-115 degrees F)
- 2 1/2 teaspoons active dry yeast
- 1/4 cup sugar
- 1/3 cup nonfat dry milk powder
- 2 3/4 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon fresh rosemary, minced fine
- 1/4 cup olive oil
- 2 large eggs
- 2 to 4 tablespoons cool water (80 degrees)
- 1/2 cup raisins, dark or mixed golden and dark
- In a 2 cup bowl or measuring cup, pour in the warm water. Sprinke the yeast and pinch of sugar over the surface of the water. Stir to disolve. Let stand at room temperature until foamy, about 10 minutes.
- In the work bowl of a food processor fitted with the metal blade, combine the dry milk, flour, the remaining sugar, salt, and rosemary. Pulse to mix. With the motor running, pour the yeast mixture, oil, and eggs through the feed tube in a steady stream as fast as the flour mixture will absorb it. Process 10 seconds to blend. In a steady stream, drizzle in a few tablespoons of the cool water just until the dough forms a soft, elastic ball and clears the sides of the bowl. Process 30 seconds more to knead. If the dough is sticky, add flour by the tablespoonful. Turn off the motor and let the dough rest 5 minutes.
- Turn on the processor, drizzle with a few more tablespoons of water to soften the dough slightly to make a smooth, but not sticky, ball. Process the dough ball another 15 seconds; it will circle the bowl.
- Line a baking sheet with parchment paper. Using a dough scraper, turn the dough out onto a clean work surface. Knead it a few times by hand to even out the dough consistency. Pat the dough into an oval. Sprinkle with the raisins and fold in half. Knead gently to distribute the raisins evenly. Shape the dough into a tight round. Place the dough on the baking sheet and brush with olive oil. Cover loosely with plastic wrap and let rise at room temperature for 45 minutes to one hour, until doubled in size.
- Preheat the oven to 350 degrees F. Brush the top with olive oil again and using a sharp knife, slash a large X on the top of the dough, about a 1/2 inch deep, but no deeper. Place the baking sheet on a rack in the center of the oven and bake 30-35 minutes, or until lightly browned and the loaf sounds hollow when tapped with your finger. Transfer to a cooling rack, and let cool for 20 minutes before slicing.
- Recipe slightly adapted from The Bread Bible by Beth Hensperger