fresh
compressed/baker's yeast or 11/2
packets active dried yeast
lukewarm
water
extra
virgin olive oil
unbleached
white/strong white flour + 1/2 cup/ 60 g extra flour
superfine/caster sugar
salt
Muscatel
dried grapes (seeded) or seedless white raisins/golden sultanas, washed
egg,
lightly beaten
small
branch of fresh rosemary, washed and dried
Method :
Dissolve the yeast in the water and
leave to stand for 15 minutes.
Strip the leaves off the rosemary,
reserving the smaller, younger ones.
Place the larger leaves and the oil in
a small saucepan over a low heat for about 5 minutes.
Strain the oil through a fine sieve
into a small bowl, discarding the rosemary.
Sift the flour into a large mixing
bowl, make a well in the center and add the frothy yeast liquid.
Gradually incorporate the flour,
sugar, rosemary flavored oil and salt.
Transfer the dough to a floured work
surface and knead well.
Shape into a ball and place in a large
bowl.
Cover with a clean cloth and leave to
rise for 1 hour.
Work the raisins into the risen dough,
together with the reserved rosemary, kneading to distribute them
evenly.
Divide the dough into 6 equal balls
and flatten slightly.
Space out on a nonstick baking sheet.
Brush with egg, mark with a cross, and
leave to rise again for 30 minutes.
Bake in a preheated over at 400oF
(200oC), Gas 6 for 20 minutes.
Yields 6 rosemary bread rolls
Preparation
: 25 minutes + 11/2
hours rising
Cooking
: 25 minutes
Recipe grading : easy
Suggested wine : a slightly sweet, sparkling white (Moscadello di
Montalcino)
These sweet bread rolls
are an old Florentine recipe. They were traditionally served at Easter.
Bakers set up stalls outside church doors, selling the rolls to
churchgoers on their way home. It was sacrilege to waste even the
tiniest crumb!
