How to Bake Walnut Rosemary Bread With Raisins with Hubert Keller
½ teaspoon active dry yeast
½ cup + 2 tablespoons warm water
1 ¼ cups unbleached, bread flour, plus more for dusting
½ cup whole wheat flour
2 tablespoons rye flour
1 teaspoon fine sea salt or table salt
½ teaspoon extra-virgin olive oil
¼ cup golden raisins, or any similar dried fruit
¼ cup chopped walnuts
1 tablespoon chopped fresh rosemary
cornmeal, for dusting
Dust a baking sheet with cornmeal. Set aside for later.
Let the yeast dissolve in warm water, and let sit for 3-5 minutes. Make sure the mixture is foamy.
Set up dough blade for Cuisinart® Food Processor. Place the flours, salt, and olive oil to work bowl and let run for 10 seconds. While the processor is still in use, add the water and yeast mixture through the feed tube. This should form a dough ball, let this process for 1 to 2 minutes in order to knead.
Pat the top of the dough with flour, seal in plastic bag in ball, and let the dough rise for 1- 1 1/2 hours. It should be double the size.
Remove dough from bag and place on a surface dusted with flour. Pound down to remove air and then let it stand for another 5 minutes. Then roll the dough out into an 8-inch square, add the raisins and walnuts and knead until they are evenly dispersed throughout.
Shape back into a round shape and then place on cornmeal dusted baking sheet, covering with and oiled plastic wrap. Let this rise again until doubled (usually takes about 30-40 minutes).
Preheat Cuisinart® Brick Oven to 450°F on either the "convection bake" or "bake" setting. Place a baking stone on rack in position "A," which must preheat for at least 30 minutes.
Slice a star 1/4-inch deep (using a serrated knife) on the top of the dough before baking on stone for 30 minutes. Lower the temperature to 425°F and let it bake for another 15 to 20 minutes. The loaf should sound hollow if tapped and should read 205°F internally if read from an instant thermometer.