Thursday, 24 April 2014

Pan di Ramerino

This is a traditional tuscan sweet bread from Prato. It means "rosemary bread".
It is slightly sweet with a mild rosemary flavour and raisins.
I added a touch of honey to enrich its taste.
I did not follow the traditional recipe to the letter, I added a bit of butter in the dough, which gives a moister texture and the bread lasts longer.





25 g fresh yeast
1/2 cup sugar
1 1/2 cup warm milk
5 cups flour
50 g butter, melted
1 egg
50 g raisins
3 Tbsp honey

4 Tbsp olive oil
a sprig of rosemary

1 egg white


Melt the yeast in the warm milk, with a Tbsp sugar. Set aside for 5 minutes. The mixture will start to foam, this means that thr yeast is active.
In a large bowl put flour, remaining sugar, egg, butter, raisins and honey. Put the liquid mixture into the dried one and mix. Start to kneat the dough on a lightly floured surface for at least 5 minutes, or until it becomes elastic. Place in an oiled bowl, cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
In a non-stick pan heat the olive oil and rosemary to low heat. Set aside and let cool.
Once cooled add the olive oil and rosemary (chopped) to the dough. Kneat until all is well incorporated.
Divide the dough into 8 balls, put them on a baking tray lined with packment paper and let rise again for 30 minutes, cover with a towel, always in a warm place.
Brush the surface of the breads with some egg white.
Bake at 200° for 15 minutes or until golden on the bottom. 




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