Pandiramerino (Rosemary Bread)

From the 2001 KLO dinner — Tuscany

Pandiramerino (Rosemary Bread)

  • 25g dried yeast
  • 400g plain white flour
  • extra-virgin olive oil
  • 50g sugar
  • fresh rosemary
  • 150g sultanas

Dissolve the yeast with a little warm water in a mixing bowl. Add the sifted flour, three tablespoons of oil, the sugar and some more warm water. Mix together briskly, form into a ball and leave to rise for two hours.

Heat two tablespoons of oil and the washed and dried fresh rosemary leaves in a small saucepan. Remove from the heat and add the sultanas. When the oil has cooled, mix and knead well into the raised dough. Make into six buns, arrange on a baking tray dusted with flour and leave to rise for another half hour.

Mark the top of each bun with a cross, brush with oil and bake in the oven at 350 F for thirty minutes.

Ramerino is the vernacular word for rosemary and originally these rosemary flavored buns were a specialty prepared on Easter Thursday. Now they are made all year round, however, and Florentine eat these fragrant buns as a tasty mid-morning snack.

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