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Author Notes: This Rosemary & Raisin Boule, which is taken from Jamie Oliver's, Jamie's Kitchen, bakes into a mountain of perfect white bread flecked with sweet chopped raisins and a deep, savory aroma of rosemary. —Angela Brown
Makes 1 large loaf
- 3 1/4 ounce packages of active dried yeast
- 2 tablespoons sugar
- 2 cups warm water
- 7 cups flour
- 2 tablespoons coarse salt
- 8-10 rosemary stems, leaves picked and roughly chopped (reserve 1 stem for garnish)
- 1/2 cup raisins, roughly chopped
- 1/2 cup golden raisins, roughly chopped
- In a medium-sized bowl, dissolve the yeast and sugar in half of the warm water. Set aside.
- Add the flour and salt to a large bowl. Make a well in the center of the flour and pour in all of the dissolved yeast mixture. Slowly mix the yeast mixture into the flour until all of the yeast mixture is soaked up. Pour in the remaining warm water and gradually mix to make a moist dough.
- Set the dough on a clean work surface and knead for about five minutes, periodically adding in the chopped rosemary and raisins. When finished kneading the dough, form it into a roundish shape and place it on a baking sheet. Lightly flour the top of the dough. Carefully score the dough down its center. Cover the baking sheet with plastic wrap and place in a cool oven until the dough doubles in size, about 30 minutes.
- Remove the baking sheet from the oven. Knead the dough for 2-3 minutes, and then reform it into a roundish shape. Place the dough back on the baking sheet, carefully score it once more, cover it in plastic wrap, and place the baking sheet back in the cool oven. Allow the dough to rise again until doubled in size, about another 30 minutes.
- Remove the baking sheet from the oven. Preheat the oven to 350 degrees. Remove the plastic wrap and poke the reserved rosemary stem in the center of the loaf. Bake until golden and crisp, about 25 minutes.
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