OUR DAILY BREAD - RAISIN & ROSEMARY

This is the perfect loaf to eat with some lovely strong cheese, a few pickles, olives or whatever else may take your fancy. It is always my go to loaf along with a pain de campagne for ploughman's lunch.


500g strong white bread flour
1tsp sugar
1tsp sea salt
6g dried yeast (easi blend other wise follow instructions on packet & combine with liquid)
2tbsp olive oil
2 eggs
80mls warm milk
80mls warm water
100g raisins
1-2 tbsp of freshly chopped rosemary

Place all your dry ingredients into mixing bowl (with exception of the raisins)
Whisk liquid, eggs & oil in a jug
With dough hook attached to your mixer add liquid into the dry ingredients, in a slow & steady stream, mix on low for 5-6mins add raisins in the last minute of mixing.

Place dough into a floured bowl and leave to prove for an 1hr or until it has doubled in size
When first prove is finished remove onto a lightly floured surface and knock back, knead into required shape and let it prove again for at least 30mins. Meanwhile heat your oven to 200o/gas6/400f.

Bake for 30mins (keep an eye on it in the last 5 mins depending on your oven) and remove to cool on rack

Eat it quickly as once anyone else gets a taste, it will be quickly snaffled up...