Homemade Herbed Bread: Raisin, Rosemary and Walnut Bread

Enlarge Image Image Gallery Photo by Howard Lee Puckett

In traditional cultures, daily bread was commonly made from the simplest of ingredients—flour, salt and water—but when a special celebration was called for, enrichments such as butter, eggs, nuts and sometimes dried fruit would be added, raising the bar on flavor and color. This rich, festive loaf, dripping with sweet, lemony butter, gets my vote for a toasted breakfast or an afternoon tea. Make it with either white or wheat flour, or a combination of the two. (Just remember that if you use wheat flour, you may need a bit of extra liquid.) MAKES 2 (9-INCH) LOAVES

• 4 cups all-purpose flour
• 2 teaspoons instant yeast*
• 1/4 teaspoon salt
• 1/4 cup honey
• 1⁄4 cup (1⁄2 stick) butter, softened
• 2 large eggs, lightly beaten
• 1 cup buttermilk
• 1 cup walnuts, coarsely chopped
• 1 cup golden raisins
• 2 tablespoons coarsely chopped fresh or dried rosemary
• Lemon Rosemary Honey Butter (See below)
• Rosemary sprig, for garnish

1. Combine flour, yeast and salt in a food processor bowl; pulse 3 to 4 times.

2. Stir together honey and butter in a small saucepan over low heat; cook, stirring constantly, just until butter melts and mixture is smooth.

3. In a separate bowl, combine eggs and buttermilk. Drizzle honey mixture into the buttermilk mixture, stirring constantly.

4. Add the liquid mixture to the flour mixture; process until the dough forms a ball.

5. Turn dough out onto a well-floured surface and knead in the walnuts, raisins and rosemary. Place in a well-oiled bowl, turning to grease top.

6. Cover dough with waxed paper and a kitchen towel, and let rise in a warm place (85 degrees) free from drafts, about 1 to 11⁄2 hours or until doubled in bulk.