SC - Final Date for Cooks' Pennsic Potluck??

[Mary Morman]

Here's the recipe for the rosemary raisin bread, which is a Florentine
dessert bread.  If you drop off the raisins, it should come close to what
you had.

If you choose to reduce the amount of oil in the bread, increase the amount
of water by an amount equivalent to the oil you leave out.

With all purpose or bread flour 2 1/2 cups should be enough to make a stiff
dough.  Softer or fresher flour will require more flour.

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.


> Bear asks:
> 
> >>Was it a loaf bread or a flat bread?<<
> 
> It was a loaf and it did not look like it had any herbs in it. 
> 
> Renata
> 
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================