Ingredients
- 1 bunch rosemary
- 500 gram raisins
Preparation
Baking Directions:
This is such a fantastic combination — and really works well as a table bread served with anything.
It’s especially good with a little ploughman’s lunch and even better in a Cheddar cheese sandwich with Branston pickle.
The sweetness of the raisins makes it absolutely fantastic, so give it a go.
Start making your basic bread dough, adding the rosemary and raisins at the start of Stage 3. You may want to add a little more flour if the dough is too sticky.
Continue with the basic recipe until the dough is nice and elastic, then allow it to prove for about 30-60 minutes.
Divide the dough in half and knead it with a little extra flour - you can shape it any way you like, but I like to make 2 long sausage-shaped loaves.
Place on a tray, dust with flour, and leave to prove again until doubled in size.
Score down the length of the bread with a really sharp knife (sometimes I poke a stick of rosemary into each loaf) and bake in the preheated oven at 180C/350F/gas 4 for around 25 minutes, until golden and crisp.
Leave to cool before eating.