Rosemary and Raisin Loaf
Just wanted to pop and in show you a loaf I baked the other day. Its an enriched bread with raisin's and fresh rosmary added.
I should have let it proof a bit more but it came out quite well I think. The flavour is brilliant. What I would change is the amout of proofing it had and what tempreture that I will bake the laof at as the cumb is a bit soft, but this might be the result of using butter in the recipe or cutting the bread too soon..
Please let me know what you think and if anyone would like to have the recipe.
Best way to eat it: