MARGARET'S RAISIN BREAD
Provided by Trisha Yearwood
Time 1h10m
Yield 3 mini loaves
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!
ROSEMARY RAISIN COOKIES
Sue Gronholz writes from Beaver Dam, Wisconsin, "These buttery cookies are one of my favorites. I added the rosemary and substituted golden raisins for the regular raisins in the original."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 8 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in the rosemary, lemon zest and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Stir in raisins., Roll into 1-in. balls. Place on ungreased baking sheets. Flatten with a fork. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Cookies may be frozen for up to 3 months.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
RAISIN LOAF
This loaf is light in color and comes from New Zealand.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
- In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 39.3 g, Cholesterol 32.6 mg, Fat 5.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 20.8 g
DELICIOUS ROSEMARY BREAD
This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.
Provided by GOVEGGIE
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 16
Number Of Ingredients 10
Steps:
- Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
- Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
- Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g
ROASTED ROSEMARY GARLIC LOAF RECIPE BY TASTY
Make your own delicious loaf of bread at home, whether you're a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. This savory loaf is super versatile and tastes fantastic dipped in sauce, toasted, or as part of a sandwich. Kick up your avocado toast game with this yummy bread.
Provided by Merle O'Neal
Categories Bakery Goods
Time 3h40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C).
- Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
- Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
- Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
- In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
- In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
- Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
- Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
- Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
- Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
- Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
- Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
- Slice the bread and serve as desired.
- Enjoy!
Nutrition Facts : Calories 2018 calories, Carbohydrate 316 grams, Fat 62 grams, Fiber 25 grams, Protein 55 grams, Sugar 1 gram
ROSEMARY RAISIN BREAD
"On a whim," reports Clarice Schweitzer of Sun City, Arizona. "I decided to add rosemary to my raisin bread recipe. We were really happy with the result. The bread is very tasty toasted."
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 servings).
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add 1 cup flour, milk, oil, sugar, rosemary, salt, egg and egg white. Beat on low for about 30 seconds. Increase speed to medium and continue beating for 2 minutes. Stir in the raisins and remaining flour. , Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and shape into a flat 8-1/2-in. round. Place on a greased baking sheet; brush with oil. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, cut a cross in top of loaf. Combine egg yolk with water and brush over loaf. Bake at 350° for 35 minutes or until golden brown.
Nutrition Facts :
ROSEMARY RAISIN BREAD
I highly recommend fresh rosemary for this loaf. By softening the raisins, they become plumper, and the raisin-water is then used for the liquid in the recipe. I like to make mini-loaves and freeze them before the second rise. Before bed, put one on the counter to defrost, and bake it when you get up in the morning. It seems to do well that way. And you can suprise your family/coworkers with warm bread. The cook time is approximate. Keep an eye on yours. I got this recipe from a high school friend, Katie Herlihy.
Provided by Kelly Vaughn
Categories Yeast Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Soften the yeast in about 1/4 cup of the warm water.
- Soften the raisins in the rest of the warm water.
- Combine flour, salt, and rosemary in a large bowl.
- Mix in the oil, water, raisins, and yeast mixture.
- Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
- Dough should be"tacky," but not"sticky.
- "Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
- Too much flour will make the dough rise less.
- Place in an oiled bowl and cover with plastic wrap.
- Let rise in a warm place until doubled.
- Punch dough dough.
- Divide into 2 portions, form into loaves, and press each into a loaf pan.
- Let rise until doubled.
- Bake in a preheated 350 degree oven until brown.
Nutrition Facts : Calories 1702.2, Fat 57.5, SaturatedFat 8.1, Sodium 2342.9, Carbohydrate 259.6, Fiber 10.5, Sugar 15.1, Protein 34.6
ROSEMARY RAISIN TWIST
This recipe is the perfect fix when you are craving fresh hot bread, but don't have time to make a homemade dough. Plumping the raisins with olive oil not only flavors the oil, it also helps keep them from drying out during baking. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 tablespoons olive oil, 1 teaspoon minced rosemary, 2 tablespoons golden raisins and some pepper in a skillet over medium heat, 3 minutes; let cool. Brush a baking sheet with 1 tablespoon of the oil; add an 11-ounce package French bread dough. Make a slit down the length of the dough and fill with the raisins and most of the oil; pinch to seal. Twist the dough and brush with the remaining oil. Bake at 350˚ F, 30 minutes.
ROSEMARY MEATLOAF
Make and share this Rosemary Meatloaf recipe from Food.com.
Provided by SharleneW
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Spray a 13 x 9 x 2 inch baking pan with nonstick spray.
- In a large bowl, beat eggs slightly with a fork.
- Add water and oatmeal and let stand until liquid is absorbed (about 5 minutes) Stir in remaining ingredients, except meat; mix well.
- Add meat, using your hands or a sturdy spoon and mix until well blended.
- Shape into a loaf in your baking pan.
- Make an indentation (trough) down center of loaf and fill with ketchup.
- Bake for 1 hour or until loaf is done (should not be pink in the middle).
- Remove from oven and cover with foil--let stand 10 to 15 minutes before serving and it will cut nicely.
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