Best Rosemary Raisin Twist Recipes

Rosemary Raisin Bread image

Provided by Kelly Vaughn

Time 1h5m

Yield 2 loaves

Number Of Ingredients 7

5 cups flour, about
2 teaspoons salt
1/2 cup extra virgin olive oil
1/3-2/3 cup raisins
2 teaspoons yeast
3 tablespoons chopped rosemary (fresh, if possible)
2 cups water (the temperature of baby bath water)

Steps:

Soften the yeast in about 1/4 cup of the warm water.
Soften the raisins in the rest of the warm water.
Combine flour, salt, and rosemary in a large bowl.
Mix in the oil, water, raisins, and yeast mixture.
Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
Dough should be"tacky," but not"sticky.
"Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
Too much flour will make the dough rise less.
Place in an oiled bowl and cover with plastic wrap.
Let rise in a warm place until doubled.
Punch dough dough.
Divide into 2 portions, form into loaves, and press each into a loaf pan.
Let rise until doubled.
Bake in a preheated 350 degree oven until brown.

Nutrition Facts : Calories 1702.2, Fat 57.5, SaturatedFat 8.1, Sodium 2342.9, Carbohydrate 259.6, Fiber 10.5, Sugar 15.1, Protein 34.6

Raisin Walnut Rosemary Bread image

Provided by Food Network

Categories dessert

Yield 2 81/2 x 4 1/2 - inch loaves o

Number Of Ingredients 11

3 cups golden raisins
3 cups scalded milk
2 cups granulated sugar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 large eggs
1 teaspoon vanilla extract
4 1/2 cups unbleached flour
2 teaspoons salt
2 tablespoons double-acting baking powder
2 tablespoons crushed fresh rosemary leaves, or 2 teaspoons crushed dried rosemary leaves
2 cup coarsely chopped walnuts

Steps:

Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5 - inch loaves for 35 - 40 minutes, or 15 - ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.