IE 11 is not supported. For an optimal experience visit our site on another browser.

ROSEMARY AND RAISIN BREAD

Servings:
Makes 2 medium-sized loaves Servings
RATE THIS RECIPE
(0)

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.

Recipe Tags