Rosemary Bread (Italy) Easter
Rosemary Bread Recipe, also known as Pane Rosmarinato, is a classic Easter bread served in Italy.
- 1 oz fresh yeast or 1 tbsp dried yeast
- 10 floz warm water
- 1 tbsp salt
- 1 lb bread flour
- 2 rosemary sprigs
- 1 cup raisins
- 4 tbsp olive oil
- 1 tbsp caster sugar superfine granulated
- 2 tbsp sugar dissolved in warm water
- In a small bowl, put half the water and sprinkle in the dried yeast. Add a pinch of sugar and leave for 15 minutes. If using fresh yeast, crumble the fresh yeast into the water, and leave for about 5 minutes.
- Dissolve salt in the rest of the water.
- In a mixing bowl with the flour, make a well in the centre and add the yeast mix. Mix in a little flour from the sides, add the salted water and mix to make a lumpy ball of dough.
- Turn the dough out onto a floured work surface and knead for about five minutes until the flour and water have become evenly mixed. Dust with more flour to keep work surface dry.
- Return to the mixing bowl, and cut a cross in the top. Cover with a cloth and leave until doubled in size (proving).
- Gently simmer the raisins and rosemary in the oil for 10 minutes, without allowing the raisins to brown or harden. Discard the rosemary.
- After the dough has been kneaded for the first time, gradually knead in the cooled oil and raisins, the salt and the caster sugar. Place the dough in a bowl, cover it and leave it to rise for 30 minutes.
- Preheat the oven to 400°F (200°C) gas 6.
- Knead the dough again and either shape it into one loaf or into sixteen rolls. Place them on a floured baking sheet and leave them for 20 minutes.
- Bake the loaf for 30 to 35 minutes and the rolls for 20 minutes, brushing the tops with the sweetened water halfway through.
- Cool on wire racks.
Calories: 2794 kcal
Carbohydrates: 491 g
Protein: 69 g
Saturated Fat: 9 g
Sodium: 7057 mg
Potassium: 1925 mg
Fiber: 28 g
Sugar: 37 g
Vitamin A: 15 IU
Vitamin C: 8 mg
Calcium: 134 mg
Iron: 9 mg