Pan di Ramerino or Rosemary Bread Recipe
Originally "Pan di Ramerino", which means Rosemary Bread, was found for sale in Florentine ovens only on Holy Thursday, already blessed by the parish priests of the area. Today, "Pan di Ramerino" can also be found on sale at other times of the year. It is a small circular loaf with a cross-cut that serves to promote leavening.
Preparation time: 45 minutes Leavening time: 3 hours
Difficulty level: medium
Ingredients:
250 gr flour
250 gr Manitoba flour
200 gr raisins
100 gr sugar
100 ml extra virgin olive oil
1 egg yolk
15 gr fresh rosemary leaves and a sprig
10 g fine or flaky salt
4 gr dry brewer's yeast
170 gr water
Preparation:
Soak the raisins in cold water for 20 minutes, then drain and dry.
Just heat the extra virgin olive oil together with the fresh rosemary leaves in a pan. Turn off the heat and let the leaves gradually release their flavor to the oil. Do not heat too much otherwise the oil and the rosemary will release unpleasant notes. Then filter the oil and leave the leaves aside.
In a bowl mix the two flours, sugar, and salt.
Dissolve the yeast in the warm water and pour it into the bowl with the flour, mix well. Add the slightly warm perfumed oil to the dough and start kneading to mix everything.
Add the raisins, rosemary leaves and transfer the dough to a wooden surface dusted with flour. Continue to knead with your hands until a smooth, soft, but compact dough is obtained.
Place the dough in a bowl and let it rise, covered with cling film, in a place protected from air currents at room temperature for about 2 hours.
As soon as it has risen, divide it into 12 pieces, shape them into a ball shape, and put them on a baking tray lined with parchment paper to rise for another hour.
Once the leavening is complete, brush the rolls with extra virgin olive oil with the help of the sprig, and make cross-cuts on the surface, and put in the preheated oven at 200 ° C for 20 min.
Remove the Pan of Ramerino from the oven, brush it with an egg yolk lengthened with a couple of spoons of water and sugar, and put them in the oven for another 5 minutes.
Remove from the oven, let cool and your Rosemary bread is ready to be enjoyed.
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Preparation time: 45 minutes Leavening time: 3 hours
Difficulty level: medium
Ingredients:
250 gr flour
250 gr Manitoba flour
200 gr raisins
100 gr sugar
100 ml extra virgin olive oil
1 egg yolk
15 gr fresh rosemary leaves and a sprig
10 g fine or flaky salt
4 gr dry brewer's yeast
170 gr water
Preparation:
Soak the raisins in cold water for 20 minutes, then drain and dry.
Just heat the extra virgin olive oil together with the fresh rosemary leaves in a pan. Turn off the heat and let the leaves gradually release their flavor to the oil. Do not heat too much otherwise the oil and the rosemary will release unpleasant notes. Then filter the oil and leave the leaves aside.
In a bowl mix the two flours, sugar, and salt.
Dissolve the yeast in the warm water and pour it into the bowl with the flour, mix well. Add the slightly warm perfumed oil to the dough and start kneading to mix everything.
Add the raisins, rosemary leaves and transfer the dough to a wooden surface dusted with flour. Continue to knead with your hands until a smooth, soft, but compact dough is obtained.
Place the dough in a bowl and let it rise, covered with cling film, in a place protected from air currents at room temperature for about 2 hours.
As soon as it has risen, divide it into 12 pieces, shape them into a ball shape, and put them on a baking tray lined with parchment paper to rise for another hour.
Once the leavening is complete, brush the rolls with extra virgin olive oil with the help of the sprig, and make cross-cuts on the surface, and put in the preheated oven at 200 ° C for 20 min.
Remove the Pan of Ramerino from the oven, brush it with an egg yolk lengthened with a couple of spoons of water and sugar, and put them in the oven for another 5 minutes.
Remove from the oven, let cool and your Rosemary bread is ready to be enjoyed.
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