Rosemary Bread
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cake fresh compressed yeast
- 1cup warm water
- 2teaspoons salt
- 3½ to 4cups unbleached all-purpose flour
- ¼cup olive oil, plus oil for the pan
- 6sprigs fresh rosemary, crushed
- 3tablespoons golden raisins, soaked in warm water and drained
Nutritional analysis per serving (8 servings)
304 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, dissolve the yeast in the water. Set aside until it bubbles, then stir in the salt.
- Step 2
Stir in the flour, a cup at a time, until the mixture is firm enough to handle (you will need about 3 cups). Turn the dough out on a work surface spread with ½ cup of the remaining flour and knead about 10 minutes, incorporating the flour on the board. Add the remaining flour while kneading. Form the dough into a ball.
- Step 3
Heat the oil in a skillet and briefly sautee the rosemary. Do not let it turn brown.
- Step 4
Let the rosemary and oil cool briefly. Make a hole in the center of the dough and add the rosemary, oil and raisins. Work them into the dough.
- Step 5
Divide the dough into 2 equal parts. Roll each into a ball, slightly flatten the top and cut a shallow cross into the top.
- Step 6
Place the loaves on a lightly oiled baking sheet. Cover with a towel and set aside to rise about 30 minutes. Preheat oven to 350 degrees.
- Step 7
Bake the bread for 30 minutes, until nicely browned. Allow to cool 2 to 3 hours before serving.
Private Notes
Comments
More precision n the amount of fresh compressed yeast would be welcomes. Some purveyors ship the in 1 lb blocks. Recommendations for the more pedestrian but often necessary resort to normal yeast would also be appreciated.
I replaced the yeast cakes with active dry, in recommended proportion.
The large amount of olive oil for such a small amount of bread dough seemed unusual when I read through the recipe, but I proceeded per directions. In the end, the bread was very heavy, and rose only slightly. I bake bread often, so rarely have problems with proper rising, but these proportions were odd. I will try again with slightly less oil, and with less working/kneading of the dough prior to adding the oil.
Although this recipe sounds good, it does not seem to work real well. It may be the conversion of fresh yeast to package yeast, but I have tried it twice and it does not seem to act like other bread I have baked. Perhaps it is the amount of oil that may need to be adjusted?? There is very little rise and it is a dense hard baked that does not Brown.
I replaced the yeast cakes with active dry, in recommended proportion.
The large amount of olive oil for such a small amount of bread dough seemed unusual when I read through the recipe, but I proceeded per directions. In the end, the bread was very heavy, and rose only slightly. I bake bread often, so rarely have problems with proper rising, but these proportions were odd. I will try again with slightly less oil, and with less working/kneading of the dough prior to adding the oil.
More precision n the amount of fresh compressed yeast would be welcomes. Some purveyors ship the in 1 lb blocks. Recommendations for the more pedestrian but often necessary resort to normal yeast would also be appreciated.