SC - Bread

[Decker, Terry D.]

> I am looking for a good loaf to go with soup or stew....
> 
> Stacie
> 
For soup and stew, Pain de Campagne is excellent.

Here is what I plan to make, sans raisins, to go with a cassoulet for New
Year's.  It might be interesting with soup or stew.

Bear


Pain de Ramerino
(Rosemary Raisin Bread - Florentine) 

1 teaspoon dry active yeast (1 pkg)
1/4 cup warm water (110 degrees F)
1/2 cup milk
3 Tablespoons of sugar
1 teaspoon salt
1 teaspoon dry rosemary
2 eggs
1/4 cup olive oil
3 cups flour
1/2 cup raisins
olive oil for oiling pans 

In a medium bowl, sprinkle the yeast onto the warm water. Allow to dissolve
and become creamy (about 5 minutes).
Combine milk, sugar, salt and rosemary in a sauce pan and heat until warm
(90 - 110 degrees F).
Beat 1 egg and 1 egg white (reserve yolk) into the milk mixture. Beat the
olive oil into the milk mixture.
Add the milk mixture to the yeast mixture.
Gradually beat in flour to make a stiff dough (this may not take all of the
flour).
On a well floured surface, knead the dough until it is smooth and satiny (10
to 20 minutes). Add flour as needed to keep the dough from sticking. Flatten
the dough out into a large circle. put the raisins on one half of the dough
and fold over the other half to cover. Fold and knead the dough lightly to
get the raisins evenly distributed in the dough. Place the dough into an
oiled bowl. Rotate the dough ball to coat with oil and cover.
Allow to rise until doubled (about 1 1/2 hours).
Punch the dough down lightly and form into a smooth ball.
Place the dough on an oiled baking sheet or cake pan and press to flatten
slightly.
Cover and allow to rise until puffy (1/2 to 1 hour).
Slash a cross in the top of the bread with a razor blade. The cuts should be
about 1/2 inch deep.
Beat the reserved egg yolk with 1 Tablespoon of cold water and brush onto
the loaf as a glaze.
Pre-heat oven to 350 degrees F.
Bake for about 35 minutes or until loaf is brown and sounds hollow when
thumped on the bottom. 
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