Rosemary Raisin Bread Recipes

ROSEMARY RAISIN BREAD

Steps:

• 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.

ROSEMARY RAISIN BREAD

Steps:

• Soften the yeast in about 1/4 cup of the warm water.
• Soften the raisins in the rest of the warm water.
• Combine flour, salt, and rosemary in a large bowl.
• Mix in the oil, water, raisins, and yeast mixture.
• Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
• Dough should be"tacky," but not"sticky.
• "Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
• Too much flour will make the dough rise less.
• Place in an oiled bowl and cover with plastic wrap.
• Let rise in a warm place until doubled.
• Punch dough dough.
• Divide into 2 portions, form into loaves, and press each into a loaf pan.
• Let rise until doubled.
• Bake in a preheated 350 degree oven until brown.

RAISIN WALNUT ROSEMARY BREAD

Steps:

• Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5-inch loaves for 35 to 40 minutes, or 15-ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.

MARGARET'S RAISIN BREAD

Steps:

• Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!