Rosemary Raisin Twist Recipes

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ROSEMARY RAISIN BREAD



Rosemary Raisin Bread image

I highly recommend fresh rosemary for this loaf. By softening the raisins, they become plumper, and the raisin-water is then used for the liquid in the recipe. I like to make mini-loaves and freeze them before the second rise. Before bed, put one on the counter to defrost, and bake it when you get up in the morning. It seems to do well that way. And you can suprise your family/coworkers with warm bread. The cook time is approximate. Keep an eye on yours. I got this recipe from a high school friend, Katie Herlihy.

Provided by Kelly Vaughn

Categories     Yeast Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 7

5 cups flour, about
2 teaspoons salt
1/2 cup extra virgin olive oil
1/3-2/3 cup raisins
2 teaspoons yeast
3 tablespoons chopped rosemary (fresh, if possible)
2 cups water (the temperature of baby bath water)

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.

Nutrition Facts : Calories 1702.2, Fat 57.5, SaturatedFat 8.1, Sodium 2342.9, Carbohydrate 259.6, Fiber 10.5, Sugar 15.1, Protein 34.6

ROSEMARY RAISIN PECAN CRISPS



Rosemary Raisin Pecan Crisps image

An attempt to recreate Lesley Stowe's unbelievably fabulous rain coast crisps, which are not available where I live. Sweet savoury crisps. great served with goat cheese. Makes about 8 dozen crackers.

Provided by luisawoods

Categories     Grains

Time 45m

Yield 8 dozen, 8 serving(s)

Number Of Ingredients 12

2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
  • Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute until golden and springy to the touch. Remove from the pans and cool on a wire rack.
  • The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!

RAISIN WALNUT ROSEMARY BREAD



Raisin Walnut Rosemary Bread image

Provided by Food Network

Categories     dessert

Yield 2 81/2 x 4 ? - inch loaves or

Number Of Ingredients 11

3 cups golden raisins
3 cups scalded milk
2 cups granulated sugar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 large eggs
1 teaspoon vanilla extract
4 1/2 cups unbleached flour
2 teaspoons salt
2 tablespoons double-acting baking powder
2 tablespoons crushed fresh rosemary leaves, or 2 teaspoons crushed dried rosemary leaves
2 cup coarsely chopped walnuts

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.

ROSEMARY RAISIN TWIST



Rosemary Raisin Twist image

This recipe is the perfect fix when you are craving fresh hot bread, but don't have time to make a homemade dough. Plumping the raisins with olive oil not only flavors the oil, it also helps keep them from drying out during baking. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 tablespoons olive oil, 1 teaspoon minced rosemary, 2 tablespoons golden raisins and some pepper in a skillet over medium heat, 3 minutes; let cool. Brush a baking sheet with 1 tablespoon of the oil; add an 11-ounce package French bread dough. Make a slit down the length of the dough and fill with the raisins and most of the oil; pinch to seal. Twist the dough and brush with the remaining oil. Bake at 350˚ F, 30 minutes.

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  • Knead the dough on a lightly floured surface for a few minutes until smooth, then place in a large, greased bowl and cover with greased plastic wrap. Allow to rise until doubled, about 90 minutes.
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