Bread With Raisins And With Artisan Bread

• 1 1/8 pounds bread dough
• raisins to taste
• corn meal
• wheat flour

1. Note: For the bread, prepare in a bread machine or oven.
2. For one loaf, it is more efficient to use the bread maker.
3. For 2 loaves, bake in oven at once and freeze the second after slicing and placing it in a freezer bag.
4. Sprinkle baking surface with cornmeal, whether baking in bowl of bread machine, loaf pan, etc.
5. If baking in the oven, place a container of water in the oven to humidify the air during baking.
6. For the dough: Dust hands with flour, remove dough from bowl and place on a floured surface.
7. Do not knead the dough and handle it carefully so as not to lose the air bubbles.
8. Spread out dough and place raisins in the middle. Close the dough, pressing the ends to seal.
9. Tip: Remember not to knead too much. Turn the ends down and place loaf carefully in the bowl of the machine or floured pan.
10. Place a few more raisins on top and sprinkle with flour. If desired, score surface of dough with a few shallow cuts.
11. Let the dough rest for another 40 minutes.
12. In the oven: Preheat the oven to 220u0b0C (approximately 425u0b0F). Add container of water and bake for 30 minutes.
13. For the bread maker: select the program to bake for 40 minutes.
14. Remove bread and let cool on a rack.

bread dough, raisins, corn meal, flour

Taken from www.yummly.com/recipe/Bread-with-Raisins-and-with-Artisan-Bread-2056017 (may not work)