Post by Sylvia on Apr 7, 2009 3:07:42 GMT -6
This bread is a Florentine speciality that's baked daily throughout Tuscany. Unless you wish to hand shape this wonderful bread, (doesn’t taste different, but looks sooo good), it can be made in the bread machine, following your machine's instructions as to the order of ingredients
Pane Di Ramerino (Rosemary Raisin Bread)
3 1/2 fl.oz/100 ml water
2 tsp dried yeast
1 lb/500g strong white flour
1 1/2 tsp salt
2 Tbsp milk powder
1 Tbsp fresh rosemary, chopped
8 oz/250g raisins
4 Tbsp olive oil
4 eggs, beaten
Sprinkle the yeast into the water in a bowl. Leave for 5 minutes, stir to dissolve. Mix the flour, salt and milk powder in a large bowl. Make a well in the centre and add the yeasted water and all the remaining ingredients.
Mix the flour into the yeast mix to form a soft, sticky dough. Add extra flour, 1 tablespoonful at a time, if the dough is too moist.
Turn the dough out on to a lightly floured work surface. Knead until silky, (think nice thoughts) springy and elastic - probably about 10 minutes.
Put the dough in a clean, oiled bowl and cover with a tea towel. Leave to rise until doubled in size, about 2 hours. Knock back and chafe* for 5 minutes, then leave to rest for 15 minutes.
Divide the dough into two pieces, shape each into a round loaf.
Place on two oiled baking sheets and cover with tea towels. Leave to prove until doubled in size, about 1 hour. The loaves will spread and look flat after rising, don't worry, they will rise up dramatically during the initial stages of baking.
Cut an X about 1/2"/1cm deep on the top of each loaf.
Bake in a preheated oven, 200 degrees C/400 degrees F, for 45 minutes until golden brown and hollow sounding when tapped. Cool on a wire rack.
*Chafing (sounds difficult, but once you have the dough on your board, you'll see how easy it is)
Form the dough into a ball by cupping your hands gently around it. Apply a light, downwards pressure to the sides, while simultaneously rotating the dough continuously in a steady, clockwise motion. Continue until the dough is formed into an even round shape.
Sylvia
Pane Di Ramerino (Rosemary Raisin Bread)
3 1/2 fl.oz/100 ml water
2 tsp dried yeast
1 lb/500g strong white flour
1 1/2 tsp salt
2 Tbsp milk powder
1 Tbsp fresh rosemary, chopped
8 oz/250g raisins
4 Tbsp olive oil
4 eggs, beaten
Sprinkle the yeast into the water in a bowl. Leave for 5 minutes, stir to dissolve. Mix the flour, salt and milk powder in a large bowl. Make a well in the centre and add the yeasted water and all the remaining ingredients.
Mix the flour into the yeast mix to form a soft, sticky dough. Add extra flour, 1 tablespoonful at a time, if the dough is too moist.
Turn the dough out on to a lightly floured work surface. Knead until silky, (think nice thoughts) springy and elastic - probably about 10 minutes.
Put the dough in a clean, oiled bowl and cover with a tea towel. Leave to rise until doubled in size, about 2 hours. Knock back and chafe* for 5 minutes, then leave to rest for 15 minutes.
Divide the dough into two pieces, shape each into a round loaf.
Place on two oiled baking sheets and cover with tea towels. Leave to prove until doubled in size, about 1 hour. The loaves will spread and look flat after rising, don't worry, they will rise up dramatically during the initial stages of baking.
Cut an X about 1/2"/1cm deep on the top of each loaf.
Bake in a preheated oven, 200 degrees C/400 degrees F, for 45 minutes until golden brown and hollow sounding when tapped. Cool on a wire rack.
*Chafing (sounds difficult, but once you have the dough on your board, you'll see how easy it is)
Form the dough into a ball by cupping your hands gently around it. Apply a light, downwards pressure to the sides, while simultaneously rotating the dough continuously in a steady, clockwise motion. Continue until the dough is formed into an even round shape.
Sylvia