Wednesday, April 7, 2010

Food Processor: Rosemary Raisin Bread

This bread is super light and fluffy and EASY to make!

In a liquid measuring cup:
1/2 cup warm water
2 1/2 teaspoons active dry yeast
a pinch of sugar
  • Let rise for 10 minutes

In the food processor:
1/4 a cup sugar
1/3 a cup nonfat dry milk
2 3/4 cups bread flour
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves
Pulse to mix, then immediately pour yeast mixture along with 1/4 cup olive oil, and 2 large eggs through the feed tube. Process 10 seconds.
If needed: Drizzle a few tablespoons of cold water in a steady stream until the dough forms a small elastic ball and clears the side of the bowl. (Or if too wet add flour by the tablespoon) Process 30 more seconds to knead. Turn off the motor and let the dough rest for five minutes. Turn on the processor and drizzle with a few more teaspoons of water until smooth, but not sticky. Process the dough ball another 15 seconds; it will circle the bowl.

Parchment line or grease a baking sheet. Shape dough in an oval and sprinkle with 1/2 a cup of dark raisins. Fold in half and knead gently to distribute.

Shape dough in to a tight round and place in pan. Brush with olive oil and cover loosely with plastic wrap. Let rise at room temperature until doubled, 45 minu. to 1 hour.
Twenty minutes before baking preheat oven to 350 F. Brush the top again with olive oil and using a sharp knife (or kitchen scissors!) slash an x on the top, no more then 1/2 an inch deep. Bake 30-35 minutes, or until lightly browned and the loaf sounds hollow when tapped.

This is perfect for a snack, since it's just one loaf. We got about 8 slices.