Rosemary ralsln bread

1 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast -- l/4 oz
¼ cup Warm water
3 cups All-purpose flour --
Divided
½ cup Warm milk
¼ cup Olive oil
3 tablespoons Sugar
1 teaspoon Dried rosemary
1 teaspoon Salt
1 each Egg
1 each Egg white
½ cup Raisins
GLAZE:
Olive oil
1 each Egg yolk
1 tablespoon Water

Directions

In a large mixing 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. lncrease 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 6-8 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 8-½-in. round. Place on a greased baking sheet: brush with olive 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 deg. for 35 minutes or until golden brown. Yield: 1 loaf Recipe By : Taste of Home

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