Rosemary Bread

Ingredients

• 1 cake fresh compressed yeast
• 1 cup warm water
• 2 teaspoons salt
• 3 ½ to 4 cups unbleached all-purpose flour
• ¼ cup olive oil, plus oil for the pan
• 6 sprigs fresh rosemary, crushed
• 3 tablespoons golden raisins, soaked in warm water and drained

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    388 calories; 10 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 8 grams protein; 710 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 loaves

Preparation

1. In a large bowl, dissolve the yeast in the water. Set aside until it bubbles, then stir in the salt.
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 1/2 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.
3. Heat the oil in a skillet and briefly sautee the rosemary. Do not let it turn brown.
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.
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.
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.
7. Bake the bread for 30 minutes, until nicely browned. Allow to cool 2 to 3 hours before serving.