Rosemary Raisin Bread - cooking recipe

Ingredients

5 cups flour, about
2 teaspoons salt
1/2 cup extra virgin olive oil
1/3 - 2/3 cup raisins
2 teaspoons yeast
3 tablespoons chopped rosemary (fresh, if possible)
2 cups water (the temperature of baby bath water)

Preparation

Soften the yeast in about 1/4 cup of the warm water.
Soften the raisins in the rest of the warm water.
Combine flour, salt, and rosemary in a large bowl.
Mix in the oil, water, raisins, and yeast mixture.
Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
Dough should be\"tacky,\" but not\"sticky.
\"Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
Too much flour will make the dough rise less.
Place in an oiled bowl and cover with plastic wrap.
Let rise in a warm place until doubled.
Punch dough dough.
Divide into 2 portions, form into loaves, and press each into a loaf pan.
Let rise until doubled.
Bake in a preheated 350 degree oven until brown.