Rosemary-Golden Raisin Bread - bread flour

Method

• In the workbowl of a food processor, combine 1 cup of the flour with the rosemary.
• Pulse to pulverize the rosemary.
• Place the ingredients, including the rosemary flour but not the raisins, in the pan according to the order in the manufacturers instructions.
• Program for the Dough cycle; press Start.
• Line a baking sheet with parchment paper.
• When the machine beeps at the end of the cycle, using a dough scraper, turn the dough out onto a clean work surface.
• Pat into an uneven oval loaf shape.
• Sprinkle with the raisins and fold in half.
• Knead gently to distribute evenly.
• Even out and smooth the dough.
• Shape into a tight round.
• Place on the baking sheet and brush the top with olive oil.
• Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
• Twenty minutes before baking, preheat the oven to 350F.
• Brush the surface of the loaf again with olive oil, and, using a sharp knife, slash an X on the top, no deeper than 1/2 inch.
• Bake in the center of the oven for 30 to 35 minutes, until dark brown and the bottom sounds hollow when tapped.
• Place the loaf on a rack.
• Let cool to room temperature before slicing.