Rosemary artisan bread recipes11/22/2023 Active dry yeast - since this bread has such a long fermentation time, you only need a little bit of yeast.White whole wheat flour - while I would love to make the entire loaf with 100% whole wheat flour, it just doesn't rise as well and produces a much denser loaf, which is why I only use half whole wheat and half all-purpose flour.All-purpose flour - I use King Arthur brand in all my baking for the consistent quality and protein content.This new Rosemary Raisin Bread version is going to be my bread of choice all summer long for cheese boards and making my favorite Strawberry Tomato Bruschetta. Two of my favorite versions have already been published here on the blog - Meyer Lemon Rosemary Bread and the Chocolate Cherry Rye Boule. It's so much easier than you may think and produces the most gorgeous bakery-style loaf or boule. I knew I had to recreate it once I returned home because it was just too delicious to do without!Īs you all may know, I love baking bread in a Dutch oven. The loaves quickly became my go-to bread of choice at the market, and I loved serving them with tomato bruschetta topping and thinly sliced prosciutto during my time there. At first taste, it immediately reminded me of the Rosemary Raisin Crisps at Trader Joes, which happen to be my favorite cracker to serve with cheese. I discovered pan di ramerino - or rosemary raisin bread - as a tiny loaf form at the Mercato Centrale in Florence a few years ago. It has a crusty exterior, a hint of rosemary, and is laced with juicy sweet golden raisins and currants. This no-knead Dutch Oven Rosemary Raisin Bread is inspired by one of my favorite breads in Italy - pan di ramerino.
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