French Country Bread with Currants and Rosemary

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French Country Bread with Currants and Rosemary Ingredients

1 c Bread Flour	1 1/2 ts Salt
1 c Whole Wheat Flour	1/4 c Currants
BASIC SPONGE	2 tb Bread Flour
1/2 c Rye Flour	2 tb Dried Rosemary
1/4 c Regular Oats	Cooking Spray
3/4 c Water

Instructions for French Country Bread with Currants and Rosemary

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 on Mar 02, 1998

Main Ingredient: GrainsCuisine: French

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