Italian Raisin Bread
A mildly sweet, rosemary-scented yeast bread with pine nuts and plump golden raisins.
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1 cup warm water
2 3/4 cups all-purpose or bread flour
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup pine nuts, lightly toasted and chopped
3/4 teaspoon rosemary
1 large egg
2 tablespoons olive oil
3/4 cup golden raisins
- Dissolve yeast in warm water; set aside.
- In a bowl, combine flour, sugar, salt, chopped pine nuts, rosemary, egg, and olive oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in golden raisins. Allow to rise, covered, in a warm place for 2 hours.
- Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
- Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.