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Rosemary Raisin Bread

Rosemary Raisin Bread prepared dish

This fragrant yeast bread combines sweet plump raisins with fresh rosemary for a savory-sweet loaf with a tender crumb. Softening the raisins in warm water helps keep them juicy and adds extra flavor to the dough.

This recipe is dinner, scaled for 16 servings, with 30 min prep and 35 min cook.

Prep: 30 min · Cook: 35 min · Total: 65 min · Serves: 16

Quick cooking notes

  • Core ingredients include active dry yeast, warm water, raisins, all-purpose flour.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 16 servings.

Ingredients

  • 2.25 tsp active dry yeast
  • 1.25 cups warm water (divided)
  • 1 cup raisins
  • 4 cups all-purpose flour (plus more as needed)
  • 1.5 tsp salt
  • 2 tbsp fresh rosemary (finely chopped)
  • 2 tbsp extra virgin olive oil

Instructions

  1. Dissolve the yeast in 0.25 cup of the warm water and let it stand until foamy.
  2. Place the raisins in the remaining 1 cup warm water and let them soften for several minutes, then reserve both the raisins and their soaking liquid.
  3. In a large bowl, combine the flour, salt, and chopped rosemary.
  4. Add the olive oil, the reserved raisin soaking liquid, the softened raisins, and the yeast mixture.
  5. Mix and knead until a smooth, elastic dough forms, adding a little extra flour only as needed. The dough should feel tacky but not sticky.
  6. Place the dough in an oiled bowl, cover it, and let it rise in a warm place until doubled in size.
  7. Punch down the dough, divide it into 2 portions, shape each into a loaf, and place them in greased loaf pans.
  8. Let the loaves rise again until doubled in size.
  9. Bake in a preheated 350°F (175°C) oven for about 30 to 35 minutes, or until the loaves are browned and sound hollow when tapped.

Nutrition (per serving)

  • Calories: 176
  • Protein: 4 g
  • Fat: 3 g
  • Carbohydrates: 33 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Sodium: 263 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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