Thursday, December 4, 2008
Rosemary Raisin Walnut Bread
I got this rosemary olive bread recipe when I took a bread-baking class at CSCA. If you live in the Boston area, I highly recommend taking one of their recreational classes.
Although this time I baked the bread as a loaf, it is a great recipe for fancy dinner rolls too. It lends itself to many different flavor combinations. For example, subtract the rosemary and add dried apricot and pecan, or dried cranberry walnut. You could do basil and sundried tomato, or candied shallots and thyme, the list goes on.
*Warning: allow at least 3 extra hours beforehand to make the sponge...
2 tsp dry yeast
1/2 c warm water
1/2 c milk, room temp
1 tsp honey or maple syrup
2 c all purpose flour
In a large bowl, sprinkle yeast over warm water, stir to dissolve. Add sweetener, milk, and flour. Whisk ingredients until combined. Cover bowl with plastic wrap and let stand at room temp for 3-12 hrs. Refrigerate up to 1 week.
1 tsp dry yeast
2 c warm water
1 Tbsp salt
2 Tbsp sugar
1/2 c olive oil
2 Tbsp chopped fresh rosemary
1/2 c raisins, plumped for about 10 mins in a dish of very hot water, then drained
3/4 c toasted walnuts (toast them in a frying pan over low heat or toasted oven at low setting for a few minutes until fragrant)
5-6 c all purpose flour
1 Tbsp milk
To make bread dough:
In a large bowl, sprinkle the 1 tsp yeast over the 2 c warm water and stir to dissolve. Add eggs, salt, sugar, oil and 1 + 1/2 c flour. Whisk to combine, then add the sponge. Whisk again. Add rosemary.
Add remaining flour 1 c at a time, stirring with a wooden spoon. The dough will be sticky. Flour your work surface and keep extra flour on hand to prevent dough from sticking.
Knead in walnuts and raisins. Knead dough until soft but elastic, adding small amounts of flour to prevent sticking.
Put dough in a large bowl or rising container and let rise until tripled in bulk, about 2 hrs.
Turn dough out onto floured surface and gently deflate. Shape into 2 rounds or small rolls. Place on parchment covered baking sheet or 9x13 glass baking dish sprayed with cooking spray. Colver in plastic wrap.
Allow dough to proof x 30-45 mins.
Meanwhile, prepare egg wash and preheat oven to 400.
When dough is proofed, slash tops, glaze with egg wash and bake x 40-50 mins.