Rosemary Raisin Bread
This uniquely Italian pairing of fruit and herbs has both sweet and savory highlights. For best results, be sure to use fresh rosemary.
INGREDIENTS | YIELDS 2 LOAVES
- 1 cup warm water
- 1 tablespoon granulated sugar
- 1¾ teaspoons active dry yeast (1 package)
- 1 cup all-purpose flour
- 1 cup golden raisins
- ¼ cup fresh rosemary, finely chopped
- 2∕cups milk
- ¼ teaspoon kosher salt
- 3–4 cups bread flour
- 2 tablespoons cornmeal
To make the sponge, combine water, sugar, and yeast, stir to dissolve, and let stand 5 minutes. Add allpurpose flour and beat for 1 minute. Cover and let stand at room temperature 8–12 hours.
Add to the sponge the raisins, rosemary, milk, salt, and enough bread flour to make a soft dough. Turn out onto a floured work surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 2 hours.
Line a baking sheet with parchment and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan, seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes. Preheat oven to 375°F.
Dust the top of the risen loaves generously with flour, and using a serrated knife, cut a decorative crosshatch into the surface of the dough, about ½″ deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.