SC - Bread

[Stacie]

sounds good,,,I'm printing it out right now....I'll probably try it this
Sunday...

Stacie
- ----- Original Message -----
From: Decker Terry D <TerryD at Health.State.OK.US>
To: 'sca-cooksAnsteorraORG' <sca-cooks at Ansteorra.ORG>
Sent: Wednesday, December 30, 1998 13:09 Stacie's
Subject: RE: SC - Bread


>> 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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