A handful not only energises you, but also enhances the flavour of bread
Raisins are one of the most versatile of dried fruits. The process of drying grapes into raisins has been practised since ancient times. Raisins may be eaten raw or used in cooking, baking and brewing. Varieties depend on the type of grape used. A low-fat and high energy snack, raisins pack a high dose of antioxidants which play an important role in protecting the body’s cells from damaging compounds. Studies have shown that antioxidants may act as an anti-aging tool for the body and the brain. Some studies have also shown that antioxidants may help to prevent serious diseases like cancer. Raisins could also help lower cholesterol and reduce the risk of heart disease.
Now, for a recipe.
Rosemary and Raisin Bread
Dry yeast: 1 tbsp
Honey: 1 tbsp
Water: 1 cup
Whole wheat flour: 1 cup
All purpose flour: 2 cups
Salt: 2 tsp
A few sprigs of rosemary, leaves picked
Raisins: 2 handfuls
Method: Sprinkle the yeast over the water in a mixer bowl, stir in the honey and let it stand for 10 minutes. Add flour and salt, then the raisins and rosemary and mix. Add necessary amount of water. Knead until you have smooth dough. Form into a ball and let it rise in a clean bowl, covered, for about an hour, until it doubles in size. Punch down and shape into a log. Let it rise for about an hour, until it doubles in size. Preheat oven to 350°F. Bake for 25 minutes. Turn pan around for even browning, and bake for another 10 minutes. Let it cool completely on a rack.
Junior Sous Chef
Vivanta by Taj – Fisherman’s Cove