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French Country Bread With Currants And Rosemary

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CATEGORY CUISINE TAG YIELD
French Bread, Cooking lig, Hand 16 Servings

INGREDIENTS

1 c Bread Flour
1 c Whole Wheat Flour
1/2 c Rye Flour
1/4 c Regular Oats
3/4 c Water
1 1/2 t Salt
1/4 c Currants
2 T Bread Flour
2 T Dried Rosemary
Cooking Spray

INSTRUCTIONS

NOTE: have sponge at Room Temperature  Lightly spoon 1 c bread flour
and whole-wheat flour into dry measuring  cups; level with knife.
Combine with sponge and next 4 ingredients (sponge through salt) in a
food processor; process until dough forms a ball. Process dough 1
additional minute. Turn dough out onto a lightly floured surface, and
knead in currants, 2 T bread flour, and rosemary. Shape into a 9-inch
round loaf, and place loaf on a baking sheet coated with cooking
spray. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk.  Preheat overn to 375
degrees.  Uncover loaf, and make a tic-tac-toe slash, 1/4-inch deep
across top  of loaf using a sharp knife. Bake at 375 degrees for 40
minutes or  until loaf sounds hollow when tapped. Remove from pan, and
cool on a  wire rack.  Recipe by: Cooking Light J/F 98, pg. 128  Posted
to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on  Mar 02,
1998

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