Sunday, 18 September 2011

Jamie's Rosemary and Raisin Bread

This is our second-to-last week of cooking with Jamie Oliver in our online cooking club. I can't believe six months is over already. But soon we will be spending six months discovering the exotic cuisine of Tessa Kiros and we are all very excited. You are heartily welcome to join us!

This week's them was bread - bake your own or feature it in a recipe - and you know I don't knead much prompting to make bread! Jamie has several fun recipes for bread, most based on a basic loaf recipe. I've simplified it even further and this makes for a perfect starter recipe for any bread baker. The rosemary and raisins complement each other beautifully and give an exotic flavour to this simple loaf. Try it yourself!

Rosemary and Raisin Bread
adapted from Jamie Oliver, Jamie's Kitchen
makes one loaf

1 tbsp dry yeast
1 tbsp honey
just over 1 cup tepid water

1 cup whole wheat flour
2 cups all purpose flour
2 tsp salt

few sprigs rosemary, leaves picked
2 handfuls raisins

Sprinkle the yeast over the water in your stand mixer bowl, stir in honey and let stand 10 minutes, until bubbly.
Add flour and salt and mix on low until it pulls together.
Add raisins and rosemary and mix for 3 minutes on low, adjust hydration as necessary.
Turn out onto lightly floured board and knead until you have a smooth dough.
Form into a ball and let rise in a clean bowl, covered, for about an hour. Until doubled in size.
Punch down and shape into a log.
Place seam-side down on a silpat or parchment lined baking sheet, sprinkled with some coarse whole wheat flour.
Let rise about an hour, until doubled in size.
Score loaf in long slashes. 
Preheat oven to 350°F.
Bake for 25 minutes.
Turn pan around for even browning, and bake another 10 minutes.
Let cool completely on rack.

This bread has been YeastSpotted!

IHCCJamieOliver IHCC