More Comfort

We don’t know about you, but for us, a great loaf of bread is maybe the best comfort food of all.  And we have a really great loaf for you today 🙂 …

This is a variation on the basic French bread we gave you a couple of years ago.  This is a Rosemary Raisin Bread that is delicious with the chicken salad we shared recently and certainly with the macaroni and cheese of yesterday’s post.  But this one is so good, just add some Kerrygold butter, (or any butter you want) and  you can make a meal of it all by itself!

You won’t be sorry you tried this recipe….we guarantee it!

Rosemary Raisin Bread

2 cups warm water
1 tablespoon yeast
4 cups all purpose flour (approximately)
1/2 cup sugar
1 tablespoon salt
1 cup raisins
3 sprigs of fresh rosemary

Dissolve yeast in warm water and allow to sit for 5 minutes.  It will foam up, this is called proofing.  In a stand mixer add flour, sugar, and salt and mix together.  Add in raisins and rosemary.  Holding the top of the rosemary springs, one at a time (this is the opposite end to the cut end), pull down the stem and strip the “leaves” or needles of the rosemary from the stem.  Mix raisins and rosemary into flour mixture.

Add water and knead with dough hook attachment for about 8 minutes.  Dough should be soft but not too sticky.  Dough should not be sticking to the side of the bowl.  If the dough is sticky add flour about 1 tablespoon at a time until the right texture and consistency is achieved.

Turn out dough and shape into a long fat loaf.  Cut loaf in half lengthwise.  Shape into 2 loaves, twist dough to make twisted loaves and place on a baking sheet.  Allow loaves to double in size for about 30-45 minutes.  Spray with water and bake in a hot 425 degree oven for 15-18 minutes until lightly browned.  It will be hard to wait but allow the bread to cool before slicing and spreading with butter.  Prepare to be very comforted 🙂