The Art of Cookery: Rosemary bread - Italian Rosemary bread from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


SPECIAL


Pandiramerino
(Rosemary bread)
  • Preparation time: 30 minutes.
  • Raising time: two hours 30 minutes.
  • Baking time: 30 minutes.
  • 25g dried yeast.
  • 400g plain white flour.
  • Extra-virgin olive oil.
  • 50g sugar.
  • Rosemary.
  • 150g sultanas.

 
Dissolve the yeast with a little warm water in a mixing bowl. Add the sifted flour, three tablespoons of oil, the sugar and some more warm water. Mix together briskly, form into a ball and leave to rise for two hours. heat two tablespoons of oil and the washed and dried fresh rosemary leaves in a small saucepan. REmove from the heat and add the sultanas. When the oil has cooled, mix and knead well into the raised dough. Make into six buns, arrange on a baking tray dusted with flour and leave to rise for another half hour. Mark the top of each bun with a cross, brush with oil and bake in the oven at 180C. for thirty minutes.
 
Ramerino is the vernacular word fro rosemary and originally these rosemary flavoured buns were a speciality prepared on Easter Thrusday. Now they are made all year round, however, and Florentine eat these fragrant buns as a tasty mid-morning snack.

 
 
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