Rosemary Bread

Instructions

1. 1

   To prepare the rosemary bread, start by soaking the raisins in cold water. Heat the extra virgin olive oil together with the rosemary needles in a pan over low heat for 15 minutes (until the rosemary changes color). Using a colander, filter the oil, remove the rosemary needles, and set aside.

2. 2

   In a bowl, place the Manitoba flour and 00 flour, the sugar, and the salt.

3. 3

   Mix the dry ingredients with your hands, then dissolve the yeast in the lukewarm water and pour it into the bowl.

4. 4

   Also, add the rosemary-flavored oil to the dough and start kneading to combine the ingredients. Add the raisins, drained and well squeezed, incorporate them into the dough, and

5. 5

   transfer the mixture to a floured work surface. Continue kneading with your hands, until you obtain a smooth dough that will not be very soft but compact. Place the dough in a bowl and let it rise, covered with plastic wrap, in a place protected from drafts for about 2 hours.

6. 6

   The dough will not rise much but will still be well puffed up. Divide it into 12 rolls of about 80 g each, shape them into balls, and

7. 7

   place them on a baking sheet lined with parchment paper and let them rise for another hour. After this time, brush the rolls with extra virgin olive oil and make some diamond-shaped cuts on the surface with a knife. Bake in a preheated oven at 200° for 20', then remove the rosemary bread from the oven, brush it with an egg yolk thinned with a couple of tablespoons of water, and put it back in the oven for the last 5 minutes of cooking. Remove from the oven, let it cool on a wire rack, and enjoy your rosemary bread!