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Rosemary Raisin Bread

Total Time

Prep: 25 min. + rising Bake: 35 min.


1 loaf (16 servings)

"On a whim," reports Clarice Schweitzer of Sun City, Arizona. "I decided to add rosemary to my raisin bread recipe. We were really happy with the result. The bread is very tasty toasted."
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  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 cups all-purpose flour, divided
  • 1/2 cup warm milk (110° to 115°)
  • 1/4 cup olive oil
  • 3 tablespoons sugar
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 egg plus 1 egg white
  • 1/2 cup raisins
  • GLAZE:
  • Olive oil
  • 1 egg yolk
  • 1 tablespoon water


  1. In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add 1 cup flour, milk, oil, sugar, rosemary, salt, egg and egg white. Beat on low for about 30 seconds. Increase speed to medium and continue beating for 2 minutes. Stir in the raisins and remaining flour.
  2. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down and shape into a flat 8-1/2-in. round. Place on a greased baking sheet; brush with oil. Cover and let rise until doubled, about 30 minutes.
  4. With a sharp knife, cut a cross in top of loaf. Combine egg yolk with water and brush over loaf. Bake at 350° for 35 minutes or until golden brown.

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