|Just until all ingredients combined
|Fermentation Time & Temp
|16 hours, room temp approx. 70oF
|Mixing Time & Speed
|6 minutes on 1st speed, 2 minutes on 2nd speed, then add raisins until just incorporated.
|Room temp, approx. 70oF
|Folding if Needed
|475 g, but long strips of dough (17″ x 3″), place on parchment
|Combine butter and finely chopped fresh Rosemary. Shape into 8″ x 10″ rectangle.
|Roll dough out to approx 10″ x 16″ rectangle and freeze until dough is cool. Laminate the doughwith soft butter book, one single turn, one double turn. Freeze the dough for 10-15 minutes if dough becomes too warm. The finished thickness should be 9mm.
|Make 2″ diagonal cuts on both sides of the dough. The cut lengths should extend just past the center of the dough and alternate sides. Gently pull each leaf away from the center to create the epi shape. Score the center of each leaf.
|20-35 minutes, egg wash after proofing
|Type of Oven
|28-30 minutes, or until golden brown; bake on parchment
|Steam if Needed
|Finished Product Weight
|**After Baking: Immediately brush with olive oil and sprinkle with sea salt.
Nutrition Facts Per Serving(Calories from Fat %); ( );
Try Another Recipe
Barbeque Raisin Bread
There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.View All Recipes