Bread With Raisins And With Artisan Bread - bread dough

Method

• Note: For the bread, prepare in a bread machine or oven.
• For one loaf, it is more efficient to use the bread maker.
• For 2 loaves, bake in oven at once and freeze the second after slicing and placing it in a freezer bag.
• Sprinkle baking surface with cornmeal, whether baking in bowl of bread machine, loaf pan, etc.
• If baking in the oven, place a container of water in the oven to humidify the air during baking.
• For the dough: Dust hands with flour, remove dough from bowl and place on a floured surface.
• Do not knead the dough and handle it carefully so as not to lose the air bubbles.
• Spread out dough and place raisins in the middle. Close the dough, pressing the ends to seal.
• Tip: Remember not to knead too much. Turn the ends down and place loaf carefully in the bowl of the machine or floured pan.
• Place a few more raisins on top and sprinkle with flour. If desired, score surface of dough with a few shallow cuts.
• Let the dough rest for another 40 minutes.
• In the oven: Preheat the oven to 220°C (approximately 425°F). Add container of water and bake for 30 minutes.
• For the bread maker: select the program to bake for 40 minutes.
• Remove bread and let cool on a rack.