Sunday, June 16, 2019

Rosemary and Raisins for June


Welcome to the June baking challenge.

In theory, we should all have some active starter available because of May’s recipe, so I had this light-bulb moment about my selection.  I hope you enjoy the bread.

This is one of my most favorite breads ever.  When I was in culinary school, we played around with adapting bread recipes for starter, and this recipe was the results of our efforts.  It always performs!  (Famous last words.)  One summer, I entered it into the County Fair, and it won a second-place ribbon for sourdough breads.  It was featured in an article in the local newspaper, complete with story, recipe, and photos.

Please feel free to change it up, if you wish:  different fruit or herb or sweetener.  I look forward to seeing what you all do.

I hope you decide to bake along with us.  If you do, please send your story and photos to me (jahunt22 at gmail dot com) by June 29.
 

Rosemary Raisin Sourdough Bread
(Recipe can be halved or doubled)
28 oz bread flour
8 oz whole grain flour
1 oz Kosher salt
2 tsp. active dry yeast
2 oz honey
4 oz olive oil
4 oz raisins  (I used golden raisins)
1/8 cup chopped fresh rosemary (or to taste)
16 oz sourdough starter (100% hydration)
16 oz room-temperature water
Blend dry ingredients in mixing bowl.  Add remaining ingredients and mix until just combined into a shaggy dough.  Cover with a towel and let mixture rest for 10 minutes.  

Using a dough hook, knead dough for about 10 minutes, until it is smooth and pulls away from the side of the bowl.  Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 ½ to 2 hours, or until doubled.
Remove risen dough from bowl, shape as desired, place on baking sheet, cover, and let rise for 30-45 minutes.
About 20 minutes before baking, heat oven to 500˚F.  Bake at 500˚F for 10 minutes, then reduce oven temperature to 425˚F and continue baking until top is brown and the internal temperature is between 190-200˚F, about 15-20 minutes.  Watch the bread carefully so it doesn’t get too dark (adjust oven temperature accordingly).
Bake #1:
Bake #2:
(Dime for scale.)
Remove from oven; let cool on rack.

Here's the recipe without photos:

Rosemary Raisin Sourdough Bread
(Recipe can be halved or doubled)
28 oz bread flour
8 oz whole grain flour
1 oz Kosher salt
2 tsp. active dry yeast
2 oz honey
4 oz olive oil
4 oz raisins
1/8 cup chopped fresh rosemary
16 oz sourdough starter (100% hydration)
16 oz room-temperature water
Blend dry ingredients in mixing bowl.  Add remaining ingredients and mix until just combined into a shaggy dough.  Cover with a towel and let mixture rest for 10 minutes.  
Using a dough hook, knead dough for about 10 minutes, until it is smooth and pulls away from the side of the bowl.  Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 ½ to 2 hours, or until doubled.
Remove risen dough from bowl, shape as desired, place on baking sheet, cover, and let rise for 30-45 minutes.
About 20 minutes before baking, heat oven to 500˚F.  Bake at 500˚F for 10 minutes, then reduce oven temperature to 425˚F and continue baking until top is brown and the internal temperature is between 190-200˚F, about 15-20 minutes.  Watch the bread carefully so it doesn’t get too dark (adjust oven temperature accordingly).
Remove from oven; let cool on rack.
 


4 comments:

hobby baker Kelly said...

Such a great recipe to keep in the file! Love it and will definitely be making it again, thank you!!

Elizabeth said...

Fantastic recipe, Judy! We love the raisin/rosemary combination.

Many thanks for creating it AND for choosing it for the BBBabes to bake. Next time, rather than quartering the recipe, I'll halve it. That way we could have focaccia as well as a small loaf or rolls. Because I don't think I could ever think of mixing this dough without forming some of it into focaccia!

Cathy (Bread Experience) said...

Thank you for sharing your recipe with us Judy! This one is definitely a keeper!

Katie Zeller said...

A county fair ribbon winner! That says it all. Great bread!