Recipe - French Country Bread With Currants And Rosemary

1 cup Bread Flour
1 cup Whole Wheat Flour

BASIC SPONGE
One half cup Rye Flour
One fourth cup Regular Oats
Three fourths cup Water
1 One half teaspoon Salt
One fourth cup Currants
2 tablespoon Bread Flour
2 tablespoon Dried Rosemary
Cooking Spray

NOTE: have sponge at Room Temperature

Lightly spoon 1 cup bread flour and wholewheat 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 9inch 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 tictactoe slash, 1/4inch 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 recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
02, 1998