Post by Sylvia on Apr 7, 2009 16:51:48 GMT -6
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.
Sylvia446
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.
Sylvia446