- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
I go wild for this bread, even though at one time I didn’t like rosemary in bread. A small amount of rosemary, never more, adds just a hint of herbal flavor to this unusual Italian egg bread, often served for Easter. Pane rosmarino is baked in the oven so that its crust can turn a luscious dark brown.
1. In the workbowl of a food processor, combine 1 cup of the flour with the rosemary. Pulse to pulverize the rosemary.
2. Place the ingredients, including the rosemary flour but not the raisins, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
3. Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, using a dough scraper, turn the dough out onto a clean work surface. Pat into an uneven oval loaf shape. Sprinkle with the raisins and fold in half. Knead gently to distribute evenly. Even out and smooth the dough. Shape into a tight round. Place on the baking sheet and brush the top with olive oil. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
4. Twenty minutes before baking, preheat the oven to 350°F.
5. Brush the surface of the loaf again with olive oil, and, using a sharp knife, slash an X on the top, no deeper than ½ inch. Bake in the center of the oven for 30 to 35 minutes, until dark brown and the bottom sounds hollow when tapped. Place the loaf on a rack. Let cool to room temperature before slicing.
Nutritional information is based on 24 servings.