Italian Rosemary Raisin Bread
yield: 20
total time: 80 minutes
Ingredients
- 3 3/4 cups bread flour organic, 1 lb, 2¾ oz - 533 g plus a little more while kneading
- 2 teaspoons instant yeast
- 1/2 cup milk warm
- 1 tablespoon fresh rosemary chopped
- 1 1/2 raisins packed cups, 4½ oz - 127 g
- 4 tablespoons extra-virgin olive oil
- 4 large eggs beaten
- 1 1/2 teaspoons salt
Nutrition
- Calories : 140 calories
- Carbohydrate : 19 grams
- Cholesterol : 45 milligrams
- Fat : 4.5 grams
- Fiber : 1 grams
- Protein : 5 grams
- SaturatedFat : 1 grams
- Sodium : 200 milligrams
- Sugar : 1 grams
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