Rosemary Bread

1. 1

   In a large bowl, dissolve the yeast in the water.

2. 2

   Set aside until it bubbles, then stir in the salt.

3. 3

   Stir in the flour, a cup at a time, until the mixture is firm enough to handle (you will need about 3 cups).

4. 4

   Turn the dough out on a work surface spread with 1/2 cup of the remaining flour and knead about 10 minutes, incorporating the flour on the board.

5. 5

   Add the remaining flour while kneading.

6. 6

   Form the dough into a ball.

7. 7

   Heat the oil in a skillet and briefly sautee the rosemary.

8. 8

   Do not let it turn brown.

9. 9

   Let the rosemary and oil cool briefly.

10. 10

    Make a hole in the center of the dough and add the rosemary, oil and raisins.

11. 11

    Work them into the dough.

12. 12

    Divide the dough into 2 equal parts.

13. 13

    Roll each into a ball, slightly flatten the top and cut a shallow cross into the top.

14. 14

    Place the loaves on a lightly oiled baking sheet.

15. 15

    Cover with a towel and set aside to rise about 30 minutes.

16. 16

    Preheat oven to 350 degrees.

17. 17

    Bake the bread for 30 minutes, until nicely browned.

18. 18

    Allow to cool 2 to 3 hours before serving.

No additional tips available.