Walnut Raisin Rosemary Bread

If you've got a bunch of rosemary branches leftover from your Italian cooking, you'll be pleasantly surprise to know that you could use it for making a wonderful bread - thereby putting it to good use before it turns old. With a little bit of walnut, some raisins and of course your mix of flours, you'll be able to churn a nice looking bread which you and your family can enjoy.

We tried it ourselves and find it pretty appetizing. You'll need the following ingredients.

• 1/2 teaspoon of yeast
• 1/2 cup + 2 tablespoons of lukewarm water (you may need a bit extra in case its too dry)
• 1 1/4 cups of bread flour
• 1/2 cup of whole wheat flour
• 2 tablespoons of rye flour
• 1 teaspoon of fine sea salt / table salt
• 1/2 teaspoon of extra-virgin olive oil
• 1/4 cup of golden raisins
• 1/4 cup of chopped walnuts
• 1 tablespoon of chopped rosemary

Then once you've prepared those ingredients, you'll need to follow these steps:

1. Begin by adding the yeast with the water.
2. Mix and let it sit for 3 to 5 minutes, allowing the yeast to form up and come alive.
3. While putting that aside, now mix all 3 of the flour types with salt and olive oil slowly while mixing it evenly with the flour.
4. Pour the yeast mixture into it and mix it till dough forms altogether.
5. Knead the dough while feeling whether or not its the exact consistency you want.
6. Pour some flour over it to make it less sticky while transfer it to a plastic bag.
   
7. Seal it in the plastic bag and ensure air is released as much as possible. This avoids crust build up and wait for it rise about 1 - 1 1/2 hours.
8. Once that is done, take it out and flatten it to square and add your raisins, walnut and rosemary and knead the dough back to a round dough shape. Sprinkle extra flour over it if needed.
9. Once that is done, place it on a plate that has some cornmeal on it and cover the dough with plastic.
10. Allow it to rise for another half an hour.
11. After that, slit the dough at the top according to the design of your liking to allow for the crust to crack and open up.
    
12. Then place it into the oven at 420 - 450 F (depending on your oven type) for the first 30 minutes. Then reduce a notch (25 F) down for another 15 - 20 minutes.
    

Italian Rosemary Bread

As mentioned in our earlier blog, today we tried baking an Italian rosemary bread. We were amazed by the outcome as we did know what to expect. The bread is soft and tender... kind of melt in your mouth texture. This is our first non-artisan bread. The only mistake we made was to be too artistic and cut a cross on top of the loaf before putting it into the oven. Subsequently, we learned that for non-artisan bread, it was not necessary to do so as it will not crack and open up. Anyhow, it is a blessing in disguise and the bread turn out unique in it's own way.

Besides, we also learned that brushing loaf with some egg before putting into the oven gives the bread an appealing shiny look. Don't you think so?

Now, here you go the recipe:

Italian Rosemary Bread

Ingredients:

• 1 1/2 tbsp white sugar
• 1 1/2 cups warm water
• 1 1/2 tsps active dry yeast
• 1/2 tsp salt
• 1 tbsp butter, softened
• 1 tbsp chopped fresh rosemary
• 1/2 tsp Italian seasoning
• 1 1/2 cups bread flour
• 1 tsp olive oil
• 1/2 egg beaten
• 1/4 cup cornmeal for dusting
  

Steps:

1. Dissolve sugar in warm water in a medium size bowl.
2. Mix yeast into the sugary warm water and leave it aside for 4 minutes.
3. Add in salt, butter, 3/4 of the rosemary and the Italian seasoning. Blend well.
4. Mix in 1 cup of bread flour and slowly add in the remaining bread flour gradually.
5. Knead the dough for 5-8 minutes.
6. Shape the dough into a dome shape loaf.
   
7. Coat inside a large bowl with the olive oil.
   
8. Place the dome-shaped loaf inside the large bowl and cover it.
9. Allow it to rise until it is doubled for 1 hour in a warm environment.
10. After an hour, remove the dough from the bowl and place it on a lightly floured table and punch it down to release air.
11. Shape the dough back into a dome shape loaf and place on a cornmeal dusted parchment paper.
    
12. Allow it to rise until it is doubled for another 1 hour in a warm environment.
13. Preheat oven to 375 degrees F/190 degrees C.
    
14. Brush loaf with egg and sprinkle the top with the remaining rosemary.
15. Bake 18-20 minutes in the preheated oven, or until golden brown.

Enjoy baking......

Project of the week - Rosemary Breads

Since we have a lot fresh rosemary herb left over from the Xmas Eve dinner, our project for this week is none other than rosemary breads.

We are currently experimenting with 2 different types of rosemary breads:

• Walnut Raisin Rosemary Bread; and
  
• Italian Rosemary Bread.

Still awaiting for the breads to rise. As what Peter Reinhart mentioned in "The art of baking bread" in TED.com (http://blog.ted.com/2009/01/the_art_of_baki.php), may our baking fortunes be showered with the ol' baker's blessing - May the crust be crisp and the bread always rise!

We will update again as soon the breads are out from the oven. Keep posted!