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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Measure the starter into a mixing bowl. | 2. Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well. | 3. Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand. | 4. Turn onto a floured surface and knead in remaining flour until dough is satiny. | 5. Form an oval or round loaf. | 6. Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk. | 7. Preheat oven to 350 degrees F. | 8. Make crisscross slash in top of loaf. | 9. Brush with the remaining beaten egg. | 10. Bake for 45 minutes. | 11. Remove loaf from baking sheet and cool on a wire rack. | 12. NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg. | 13. Shape and bake as above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sourdough starter	2	cups	proofed	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt	1	teaspoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
rosemary	1	teaspoon	ground dried	0.917	0.1449	0.0232	0.040999999999999995
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
egg	2		beaten	143.0	0.72	12.56	9.51
white bread flour	3	cups		1483.71	298.0983	49.2378	6.8226
egg	1		beaten	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.