1 pk Active dry yeast — l/4 oz 1 ts Salt
1/4 c Warm water 1 ea Egg
3 c All-purpose flour — 1 ea Egg white
Divided 1/2 c Raisins
1/2 c Warm milk GLAZE:
1/4 c Olive oil Olive oil
3 tb Sugar 1 ea Egg yolk
1 ts Dried rosemary 1 tb Water
In a large mixing bowl, dissolve yeast in warm water. Let stand for 5
minutes. Add 1 cup flour, milk, oil, sugar, rosemary, salt, egg and
egg white. Beat on low for about 30 seconds. lncrease speed to medium
and continue beating for 2 minutes. Stir in the raisins and remaining
flour. Turn out onto a floured surface and knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 1
hour. Punch down and shape into a flat 8-1/2-in. round. Place on a
greased baking sheet: brush with olive oil. Cover and let rise until
doubled, about 30 minutes. With a sharp knife, cut a cross in top of
loaf. Combine egg yolk with water and brush over loaf. Bake at 350
deg. for 35 minutes or until golden brown. Yield: 1 loaf
Yields
1 servings