Rosemary-Lemon Bread

Name: Rosemary-Lemon Bread
Ingredients: 1 cup golden raisins; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 3¾ cups bread flour; ¼ cup honey; 3 tablespoons unsalted butter, cut into pieces; 1 large egg plus 1 egg yolk; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 1¾ teaspoons salt; 1 tablespoon plus 1 teaspoon gluten; 2 teaspoons chopped fresh rosemary; ¾ cup golden raisins; ¾ cup Sifted confectioners’ sugar; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1 cup milk; 1 large egg plus 1 egg yolk; 2 tablespoons warm fresh lemon juice; ¾ cup (3 ounces) Whole hazelnuts; 2 tablespoons unsalted butter, cut into pieces; 3 tablespoons honey; ⅔ cup milk; 1 large egg; Grated zest of 1 large lemon; 1½ teaspoons salt; 2¾ cups bread flour; 1½ teaspoons chopped fresh rosemary; 2 cups water; 3 tablespoons baking soda; ½ cup (2 ounces) Whole hazelnuts

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This recipe is adapted from one by food writer and former chef of Greens Restaurant Deborah Madison. Although Deborah always professes that bread is not her forte, she is an avid bread lover and does make great bread. This one is wonderful for the spring and is nice, as my friend Lynn Alley likes it, dressed up with an icing-like lemon glaze and sprinkled with rosemary flowers.

Ingredients

Bread
Vegetarian
Spring

Ingredients

Method