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Pane di Ramerino Recipe

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This recipe for Pane di Ramerino, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup olive oil
1 tsp rosemary leaves (may use a little more)
cup milk (may use skim)
3 tbsp sugar
1 tsp salt
1 pkg active dry yeast
cup warm water
2 eggs
3 cups flour (approximate)
cup raisins
olive oil
1 tbsp cold water

Directions:
Directions:
1. Heat olive oil and rosemary until hot. Remove from heat and add milk, sugar and salt; let stand until lukewarm.
2. Combine yeast and warm water; let stand until softened.
3. Blend yeast, 1 whole egg, 1 egg white, and the oil mixture, then beat in 3 cups of flour.
4. Turn dough onto a floured board and knead about 10 minutes or until smooth and elastic. Flatten dough, top with raisins, and knead lightly to work in raisins.
5. Rinse mixing bowl and dry, then coat with olive oil. Turn dough over in bowl to grease top, then cover and let rise in warm place till doubled in bulk; takes about 1 to 1 hours.
6. Knead dough on floured board again, forming a smooth ball. Place on an olive oil coated baking dish. Brush generously with olive oil, cover lightly and let rise in a warm place till puffy, about 30 minutes.
7. Slash an X across the top of the loaf with a sharp knife or razor blade. Beat the remaining egg yolk with water and brush over loaf. Bake in 350 oven for about 35 minutes or until well browned. Cool slightly on wire rack before cutting.

Number Of Servings:
Number Of Servings:
1 large or 2 small loaves
Preparation Time:
Preparation Time:
2/1/2 hours
Personal Notes:
Personal Notes:
I omit the raisins for Christmas breakfast since several of the other breads have dried fruit. This makes a large loaf. When I make it at other times I make 2-3 small loaves and adjust the baking time.

 

 

 

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