Rosemary-Golden Raisin Bread

• 3 cups bread flour
• 1 teaspoon dried rosemary
• 2/3 cup water
• 1/4 cup extra-virgin olive oil
• 2 large eggs
• 1/3 cup nonfat dry milk
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
• 1/2 cup golden raisins
• 1 1/2 or 2-pound loaf machines

1. In the workbowl of a food processor, combine 1 cup of the flour with the rosemary.
2. Pulse to pulverize the rosemary.
3. Place the ingredients, including the rosemary flour but not the raisins, in the pan according to the order in the manufacturers instructions.
4. Program for the Dough cycle; press Start.
5. Line a baking sheet with parchment paper.
6. When the machine beeps at the end of the cycle, using a dough scraper, turn the dough out onto a clean work surface.
7. Pat into an uneven oval loaf shape.
8. Sprinkle with the raisins and fold in half.
9. Knead gently to distribute evenly.
10. Even out and smooth the dough.
11. Shape into a tight round.
12. Place on the baking sheet and brush the top with olive oil.
13. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
14. Twenty minutes before baking, preheat the oven to 350F.
15. Brush the surface of the loaf again with olive oil, and, using a sharp knife, slash an X on the top, no deeper than 1/2 inch.
16. Bake in the center of the oven for 30 to 35 minutes, until dark brown and the bottom sounds hollow when tapped.
17. Place the loaf on a rack.
18. Let cool to room temperature before slicing.

bread flour, rosemary, water, extravirgin olive oil, eggs, nonfat dry milk, sugar, salt, yeast, golden raisins, machines

Taken from www.cookstr.com/recipes/rosemary-golden-raisin-bread (may not work)