Rosemary Bread (Pan di Ramerino)
Category: Yeast Breads
Serves: 12
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 2 hours 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 250g |
| All-purpose flour | 250g |
| Active dry yeast | 4g |
| Raisins | 200g |
| Sugar | 100g |
| Fresh rosemary | 15g |
| Fine salt | 10g |
| Water | 170g |
| Egg yolk | 1 |
| Extra virgin olive oil | 100ml |
Instructions
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Prepare the Raisins: Begin by soaking the raisins in cold water for about 15 minutes. Drain and set aside.
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Infuse the Olive Oil: In a small pan, heat the extra virgin olive oil with the fresh rosemary over low heat. Let it infuse for 15 minutes, making sure to keep it on low to avoid burning the rosemary. Once done, set the oil aside to cool slightly.
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Mix Dry Ingredients: In a large bowl, combine the Manitoba flour, all-purpose flour, sugar, and fine salt. Mix the dry ingredients together with your hands to ensure they are well combined.
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Add the Oil and Raisins: Pour the cooled rosemary-infused olive oil into the flour mixture. Stir to incorporate the oil. Then, add the soaked and well-drained raisins into the mixture and continue mixing until they are evenly distributed.
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Knead the Dough: Transfer the dough onto a lightly floured surface. Begin kneading it by hand until it forms a smooth and compact dough. The dough should feel firm but not too soft. If itβs too sticky, dust it lightly with flour.
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First Rise: Place the dough in a bowl and cover it with plastic wrap. Let it rise in a warm, draft-free area for about 2 hours. While it may not double in size, it should become visibly puffed up and airy.
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Shape the Dough: Once the dough has risen, divide it into 12 equal portions (each about 80g). Shape each piece into a small ball, rolling it gently between your hands to form a smooth, round shape.
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Second Rise: Arrange the dough balls on a baking sheet lined with parchment paper, spacing them out evenly. Cover the pan with a clean cloth and allow the dough balls to rise for another hour.
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Preheat the Oven: While the dough is rising, preheat your oven to 200Β°C (400Β°F) in static mode.
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Prepare for Baking: After the second rise, gently brush the top of each bread ball with a little more olive oil. Using a sharp knife, make a diamond-shaped incision on the top of each ball to help them expand during baking.
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Bake the Bread: Place the pan in the preheated oven and bake the bread for about 20 minutes, or until golden brown.
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Finish and Serve: Remove the bread from the oven. Mix the egg yolk with a couple of tablespoons of water, then brush this mixture over the freshly baked bread to give it a beautiful glossy finish. Let the rosemary bread cool slightly before serving.
Tips for Success:
- For an extra fragrant loaf, you can add a bit more rosemary to the dough, or even sprinkle some extra fresh rosemary on top before baking.
- If you prefer a softer texture, you can use a bit more water when kneading the dough.
- This bread is perfect for serving alongside cheeses, cured meats, or as an accompaniment to soups and stews.
Enjoy your fresh, aromatic rosemary bread, perfect for any occasion or simply as a treat for yourself!
