Meals and Courses

Olive Oil, Rosemary & Raisin Bread

prep Time 1½–2½ hours, depending on machine, plus shaping, proving and baking
  • 325 ml (11 fl oz) water
  • 100 ml (3½ fl oz) extra-virgin olive oil
  • 2 teaspoons sea salt, plus extra for sprinkling
  • 2 tablespoons milk powder
  • 2 teaspoons fennel seeds, lightly crushed
  • 1 tablespoon chopped rosemary
  • 600 g (1 lb 3 oz) strong white bread flour
  • 1 tablespoon caster sugar
  • 2 teaspoons fast-action dried yeast
  • 100 g (3 oz) raisins
  • rosemary sprigs, to garnish

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the raisins, in the pan, following the order specified in the manual. Add the seeds and rosemary with the flour.

Fit the pan into the machine and close the lid. Set to the dough programme, adding the raisins when the machine beeps.

At the end of the programme turn the dough out on to a floured surface and shape it into a round. Make a hole through the centre of the loaf with your fingertips, then enlarge it with your hand until the dough is ring-shaped with a hole 10 cm (4 inches) in diameter in the middle. Put the dough on a large, greased baking sheet, cover loosely with oiled clingfilm and leave to rise in a warm place for about 45 minutes or until it has almost doubled in size.

Score the dough at intervals with a floured knife and scatter with rosemary sprigs and sea salt. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 40 minutes until risen and golden. Cover the bread with foil and replace the rosemary sprigs if they start to over-brown.

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