Turkish Stuffed Tomatoes (Domates Dolmasi) | A Touch of Spice #FoodnFlix

Our Food 'n Flix pick this month is a feast for the senses from start to finish both literally and figuratively, from the breast to the grave. A Touch of Spice is the story of Fanis, a half Greek, half Turkish boy who spends the first part of his childhood learning about the importance that food and spice hold in everyday life and decisions from his grandfather. But when political turmoil in Constantinople forces his family to move to his father's native Athens in 1964, Fanis desperately misses both his grandfather and his first (young) love.

Vanilla Black Tea Rice Pilaf

I tend to go through phases...phases where I can't get enough of eating a certain dish, sipping a certain drink, or using a certain ingredient. Lately, I've had tea on the brain. But when I say tea, I mean tea as a whole (as opposed to one certain variety), so that actually opens up a whole world of possibilities.

Spotted Dog (Irish Soda Bread w/ Raisins)

Okay, so there are certain dishes or recipes that I only find myself eating or making during a certain time of year. I'm not talking about things that rely on seasonal produce, either—more like the stuffing and whole turkey that I only make around Thanksgiving and the corned beef and soda bread that I only make around St. Paddy's Day.

Green Chile Piñon Burgers | In the Blue Hour

Today I'm kicking off a TLC Book Tour for Elizabeth Hall's new novel, In the Blue Hour. The majority of this story is set in beautiful (or so I imagine) Northern New Mexico. For somebody who doesn't like extreme heat, I've always entertained the idea of trying New Mexico on for size—especially after immersing myself in a book dripping with such inviting descriptions of the area.

Elise Brooks lost her husband 8 months ago when, driving her car, sailed off the edge of a cliff. She has been lost in grief and guilt every day since it happened, especially since she saw it happen in a dream almost a month in advance. Even knowing how in-tune Michael and that part of her family were with dreams and the spirit world, she never told him about her dream, because she didn't see him in the car. Now, she can't help blaming herself.

Tangled Apple, Pistachio, and Golden Raisin Salad

It's transition time in the world of food. Peaches, corn, tomatoes and zucchini battle apples and pumpkin for our attention on food blogs, twitter, and pinterest. And I'll be honest—I'm torn. I'm totally an autumn kinda girl, willing the cooler air, football games, and apple orchards in with all my might. But, there's still about a month left of summer, and now is the time for trying to keep up with the summer harvest.

There are worse dilemmas to have.

I think August and September just have to be transitional months. A little bit of summer and a little bit of fall. That's a compromise I can work with. Today I'm looking forward to fall with a fresh, simple apple salad that lends itself nicely to cool weather lunches and potlucks.

Boulou (Libyan Jewish Bread)

It's the first Tuesday of the month, and that means it's time for another edition of #TwelveLoaves! Our host this month is Karen from Karen's Kitchen Stories, and she's chosen Jewish Breads as our theme. Beyond bagels, Bialys, Challah, Babka, rye and matzo, I'm not familiar with many other types of Jewish bread, so I was really looking forward to this challenge.

I swear, the hardest part was deciding which type of bread to make. I've had Bialys on my to-make list forever. And while I've made rye before, I don't think I've ever made a true Jewish rye. I considered making a non-yeast bread like Matzo or Mandelbrot. I used to make bagels every weekend. Something intricate like a beautiful Babka or braided Challah just seemed like too much in this heat since our air conditioner is broken, making it a disgusting 86 degrees in the house without the oven on.

Red Cabbage and Golden Raisin Salad

Once the new year hits, you hear people left and right making resolutions and setting goals that often revolve around their diet. I'm not immune to getting in that mindset, but I also try to be realistic. You know, with myself. I definitely get the urge for lighter and fresher. But the thing is—it's January. And January in my world means it's still downright freezing outside. So, I'm still knee deep in hearty stews, slow cooking roasts, and comforting casseroles. And don't plan on letting those go for at least a few months.

That said, I love adding a bit of freshness to those meals meant to warm you to the bone. Although that can also be a bit of a challenge this time of year. While I love locally grown produce, and devour it with an urgency as soon as the ground thaws, sometimes we have to get a little creative with what we have this time of year. Onions, winter squash, tubers, and cabbage abound! You know what's great about that, though? All of those crops are inexpensive and extremely versatile.

When you think red cabbage, images of a big pot simmering on the back of your grandmother's stove may fill your head. And there's absolutely nothing wrong with that (pass me a bowl!). But, I know many people who don't like cabbage...or think they don't like cabbage. And it's usually memories like boring boiled cabbage that they cite as the reason why when I ask.

Golden Raisins in Chardonnay Syrup over Baked Brie

I'm that girl at the party hanging out by the cheese tray...

And today I'm holding fort over at Food Fanatic with a wheel of melty Brie that's topped with tipsy golden raisins in a luxurious Chardonnay syrup that is flecked with vanilla beans, aka Baked Brie with Chardonnay Raisins.

Visit me there to read more about my love of cheese and grab the Baked Brie with Chardonnay Raisins recipe!

Bacon Fat Spice Loaf (variation on a Lardy Cake)

This bread has been four years in the making. I swear, I feel like that's always something I'm saying. I collect recipes and ideas the way some people collect stamps. Tucked away in every imaginable place, filed away, sticking out of every nook and cranny, in books or folders—you name it and there's probably at least one recipe idea sticking out of it. Fortunately, I know I'm not the only one with this affliction.

Four years ago, I bought The River Cottage Bread Handbook. It's a great book—portable, inspiring, useable. It helped me start my very first sourdough starter. The first half of the books is an introduction, of sorts. It talks about why to bake bread yourself, and then moves into ingredients and step-by-step guides for every part of the process. The second half is all about the recipes, and putting the techniques you learned in the first half to use. There's even a tutorial on how to build your own clay oven tucked into the back of the book. I haven't used it yet, but oh, how I'd love to one day!

There are several pages that have had bookmarks marking their spot since day one. I've worked my way through a good amount of them, but one has been hanging out, patiently waiting its turn ever since. It's the recipe for Lardy Cake. Which is actually bread, not cake. You know how that goes sometimes.

Cardamom-laced Pumpkin Steel-Cut Oatmeal

This is a sponsored post written by me on behalf of Silk. All opinions are 100% mine.

I've always been a milk-drinker. Growing up it was always dairy, and I don't think I even knew there was an alternative. I've even been a shareholder of a grass-fed organic dairy herd. I like dairy milk and I don't have any sensitivities to it. That being said, now that I'm "all grown up", I also keep alternative varieties on milk on hand at all times. One—because you never know when an intolerant person might drop by, and two—because I like using different types of milks for different applications.

I almost always have a can of coconut milk in my pantry. It's good for me to keep rice milk around because my mom can't have dairy, nuts, or soy. I use almond milk on a fairly regular basis, and soy milk from time to time. Often you hear about making nut milks at home, and while it's something I'll probably try making (because I like to try making everything myself—at least once), I know I wouldn't make it on a regular basis. I know a lot of vegans (and non-vegans) who use cashew cream, and it's always intrigued me, so when I saw that Silk® now makes cashew milk, I knew I wanted to try it.

I went for the unsweetened, because I like to control the end result (I knew I'd be using most of it as an ingredient). But of course, I had to drink some to give it the old college try before I went any further. The carton says "irresistibly creamy"...and it's right. The Silk Cashewmilk is creamy with an entirely natural and pleasant mouthfeel. Sorry, I know some people hate the word "mouthfeel", but it fits here. When you tilt your head back to take a gulp, the cashewmilk does not feel cloying or unnaturally thick. It has a mild, pleasant taste. And it BEGS to be used in oatmeal. Really, I heard it.

Cinnamon Raisin Soft Pretzels

It's hard to believe that today is already the first day of October! The mornings and the evenings are now chilly, bordering on cold. Pumpkins and gourds have taken up residence on porches. The leaves are lighting the streets on fire with their brilliant colors, a few even finding their way underfoot as we walk to the bus stop wrapped in a cloak of darkness. Lamp posts that haven't been transformed into scarecrow poles are shrouded in brittle corn stalks. Pretzels of all shapes, sizes, and orientations are held in the highest of regard.

Wait, what? Pretzels? You better believe it. October is National Pretzel Month, and flanked by my small army of pretzel-lovers, we'll be celebrating it in style all month long in our house—starting now.

You know my affinity for celebrating food holidays, right? If it's your first time here, it's true. I grab hold and celebrate one whenever possible. It's just fun stuff. Well, it should come as no surprise that I'm joining a group of like-minded bloggers today, and we're inviting you to a party featuring all pretzels, all day long.

Peanut Butter Apple Raisin Waffles w/ Chia Seeds

This is a Sponsored post written by me on behalf of National Peanut Board. All opinions are 100% mine.

In celebration of Better Breakfast Month, I'm bringing something both nutritious and delicious to the table today. Packed with protein, fiber, and fruit, these waffles are inspired by one of my family's favorite snacks - crisp apples slices with a shmear of peanut butter and a smattering of plump raisins, or as we like to call them—ants on a raft. They're crisp on the outside and moist on the inside, plus they aren't too sweet (which makes them the perfect vehicle for a drizzle of pure maple syrup).

I'm excited to be partnering with the National Peanut Board today to highlight Peanut Butter for Breakfast! Now, I grew up with the old adage "breakfast is the most important meal of the day", a belief that I've passed on to my own children. Many people may think that's just something parents say to get their kids to eat breakfast, but it's based on good fact—especially if your breakfast includes a high amount of protein. Studies show that people who enjoyed a breakfast that included at least 35 grams of protein felt fuller, had fewer cravings, and even ate fewer high-calorie snacks later in the day. Starting the day by eating breakfast is also associated with weight loss and maintenance.

Adding peanut butter to your breakfast is a fantastic (and easy) way to get that protein into your morning meal. Even if you're in a hurry (and I know this from experience), it's simple to toast a slice of bread, and then spread it with peanut butter. Another quick and easy idea is to swirl it into some yogurt, with a palmful of chopped peanuts and some banana slices (even a few mini chocolate chips).

Slow Cooker Mole Rojo

I have certain dishes that I am very picky about.  Some may call it biased.  Some may call it snobbery.  I just call it taste.  Mole is one of those dishes.

Now, I almost hate to admit that the mole I like more than any other is my own.  Ha!  But in all fairness, the recipe originally came from Rick Bayless.  I've only adapted it slightly here and there over the years.  Maybe it's because it was "my first".  I mean, first love sets the bar, right?

Okay, that's not to say that I haven't enjoyed many other varieties of mole.  Made by an equal variety of people.  There's just something about that version that keeps me dreaming...remembering...craving.  I'm not alone, either.  My family feels the same way.  Immediate and extended.  I get requests every year around Thanksgiving and Christmas for a jar.  That's just usually the time that I make it.

You see, a really good mole takes time to develop those complex layers of flavor.  Chiles, nuts and seeds, tomatoes or tomatillos, dried fruit, spices, flavorful broth, (pleasantly) gritty Mexican chocolate, bread or tortillas - they all play their part in that medley.  But time plays an equally important role.  And, if you judge by the look of my kitchen on mole-making-day, so does a big, fat mess!  Let's not forget the (ahem) warmth that fills the kitchen...and eventually the whole house...when a pot is simmering for the better part of a day over an open fire.

So worth it, but precisely the reason that it normally gets made in the wintertime around here.

So, this mole is not the one I've been yammering on about.  HOWEVER, it is extremely close.  And I made it on a day where the thermometer outside my kitchen window registered 80+ degrees.  Without breaking a sweat.   Believe that.

You know why?  (Of course you do, it's in the title of this post.  Humor me.)  Because it's made IN A SLOW-COOKER!   So now I can comfortably make mole in the heat of the summer.  I'll admit it's not quite as good as my first love, but it's really close.  And the fact that the mess is basically non-existent compared to my dream-mole, I'm almost willing to overlook that.  Plus, with a few tweaks, I believe I can come even closer.

Slow-Cooker Mole Rojo

Deep, rich Mole Rojo made in a slow cooker.

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 8 hours+

Keywords: slow-cooker sauce entree soy-free almonds chiles Christmas Cinco de Mayo Dia de los Muertos Day of the Dead Mexican

Ingredients (2 quarts (12 servings))

• 1/2 cup vegetable oil (or good pork lard)
• 3 ounces mulato chiles, stemmed, seeded, & cut into 1" pieces
• 1.5 ounces ancho chiles, stemmed, seeded, & cut into 1" pieces
• 1.5 ounces pasilla chiles, stemmed, seeded, & cut into 1" pieces
• 4-6 garlic cloves, peeled
• 3 ounces whole almonds
• 2 ounces raisins
• 1 (15 ounce) can fire-roasted, diced tomatoes w/ their juices
• 1/2 teaspoon freshly ground Mexican canela (or regular cinnamon)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground anise seeds
• 1/8 teaspoon freshly ground cloves
• 1 ounce Mexican chocolate, roughl chopped
• 1 thick slice firm white bread, toasted darkly & broken into pieces
• 1/4 cup brown sugar + more as needed
• sea salt
• 2 quarts chicken stock/broth (or rich vegetable stock), approximately

Instructions

You have two options to start this mole on its journey - if you have a slow-cooker with a removable, fire-safe crock, great. If you don't, do this first part in a large pot and transfer to the slow-cooker.

Heat the oil in the bottom of the pot over high heat. Once hot, add the chiles, garlic, almonds, and raisins, stirring slowly and constantly for about 5 minutes or so. Th inside of the chile pieces should turn lighter, the garlic will be a light golden, the raisins will be puffed, and the almonds will be well toasted. Add the tomatoes and their juices, the ground spices, the bread, and the chocolate, and continue to stir for another 2 minutes or so. Add 2 cups of water, the brown sugar, and about 1 1/2 teaspoons of salt. Stir and bring to a simmer. Transfer the pot to the slow-cooker base (or pour into the slow-cooker), cover, and cook on low for 6 hours.

Scrape all of the mole base out of the slow-cooker and into a bowl. Add half of the mixture, along with 2 cups of the chicken stock the jar of a blender and blend until completely smooth. This could take a few minutes depending on your blender. Set a fine-mesh strainer over your slow-cooker crock and pour the mixture in the blender through, pressing to release all of the base, leaving the chile skins behind. Repeat with second half and 2 more cups of chicken stock. Stir 3 more cups of the chicken stock into the pot, cover, and cook on high for 2 hours longer. At this point, the mole should be the consistency of a cream soup. If it seems too thick, add in some of the remaining cup of chicken stock to thin it out. Taste, and adjust seasoning with about another 3 tablespoons of brown sugar and a teaspoon or so of salt.

Serve hot over chicken, turkey, pork, or eggs. We love it with carnitas and grilled chicken leg portions, as well. I also love it with just queso fresco and hot corn tortillas. If serving with chicken or turkey, sprinkle with a smattering of toasted sesame seeds. One serving is approximately 1/2 cup.

Store in a jar or container with a lid in the fridge for 5 days or so.

notes:

I think I'm going to add 2-4 ounces of toasted sesame seeds and some roasted tomatillos with their juices to my next batch, so that it comes closer to the flavor profile of the "regular" (non-slow-cooker) version of mole that I love so dearly.

Though this may not have quite the depth of flavor that a mole whose ingredients have been toasted and ground individually, and simmered over a slow fire has - the lack of mess it makes in the kitchen may be enough for me to make this version quite often. Plus, it doesn't heat up the kitchen.

adapted from Fiesta at Rick's

Want more MOLE?  Here's a few more varieties you can find here:
Mole Rojo
Mole Verde Queretano
"On Mole" + Mole Amarillo
Mole de Olla

Butternut Squash, Yellow Raisin, & Pine Nut Salad w/ Pomegranate {12 Weeks of Winter Squash}

Who likes to see a big, beautiful salad on their holiday table?  This girl does.

Who always forgets until the very last minute that they didn't "plan" a big, beautiful salad as a part of their holiday menu?  As in always.  Every year.  MmmHmm.  This girl does.

One more...

Who puts a big, beautiful salad bathed in TURMERIC into one of their favorite, white-washed wooden bowls and turns it neon yellow?  Still. This. Girl.

{Sigh}

It's a good thing that it was tasty and hearty (for a salad) and yes, beautiful.  Not only would this make a fantastic side salad at your holiday table, it also makes for a wonderful lunch all by itself.  Maybe with a class of crisp white wine.

So, how 'bout you?  Do you make sure that there is at least one salad on your holiday table amidst the platters of meat and rich sides and baskets of bread?

Butternut Squash, Yellow Raisin, & Pine Nut Salad w/ Pomegranate

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 20-35 minutes

Keywords: roast entree salad side vegan vegetarian squash pomegranate pine nuts Thanksgiving Christmas fall winter

Ingredients (serves 4-6)

• 1 smallish butternut squash (1½-2 lbs.)
• 1 tsp. coarse sea salt or kosher salt
• 1 tsp. ground turmeric
• 1 tsp. ginger
• 4 Tbs. olive oil, divided
• ⅓ c. golden raisins
• ¼ c. just boiled water
• 1 tsp. sherry vinegar
• 4 oz. (~3 c.) arugula and/or other mixed salad greens
• ⅓ c. pine nuts, toasted
• 2 Tbs. pomegranate arils

Instructions

Preheat oven to 400° F. Line a baking sheet with foil.

Cut a small slice from the top and bottom of the butternut squash. Cut it half lengthwise and scoop out the seeds. Slice into ½" thick slices. Depending on the size of the squash, cut each slice in half, thirds or quarters - just keep the chunks substantial.

Place the squash pieces into a bowl with the salt, turmeric, ginger, and 2 tablespoons of the olive oil. Toss them all around until the squash is well coated. Tip them out onto the prepared baking sheet. KEEP THE BOWL. Bake for 20-35 minutes or until cooked through and just colored. Test it after about 20 minutes by piercing a chunk with the tip of a small, sharp knife. Cool slightly.

Add the golden raisins to the oil and spice-shmeared bowl. Pour the just-boiled water over then and swish everything around to get all of the spices from the side of the bowl into the water. Let sit until cool. Whisk in the sherry vinegar and the 2 remaining tablespoons of olive oil.

Arrange half of the salad leaves on a large platter and then arrange the butternut squash pieces over them. Scatter with the remaining salad leaves and then sprinkle the pine nuts and pomegranate arils over everything.

Drizzle the raisin-studded dressing over the whole shebang and toss very gently. Serve!

adapted from Nigella Kitchen

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What's up with the winter squash in your life this week?  I'm willing to bet that there will be a fair amount making it onto Thanksgiving menus across the USofA.  My 12 Weeks of Winter Squash co-host Joanne and I would love for you to share those ideas!  Simply link up below any time during the week.  And don't forget to head on over to Eats Well With Others to see what tasty dish Joanne made this week!

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1. Butternut, Yellow Raisin, Pinenut, Pomegranate Sala	2. Whole Wheat Carrot Gnocchi with Butternut Squash	3. Quinoa & Rice Stuffed Squash	4. Butternut Blondies	5. Squash autumns freshest in a bowl!	6. homemade pumpkin puree	7. Autumn Bean Soup with Greens
8. Stuffed Acorn Squash a la Sprouted Kitchen	9. Smoked paprika and maple-glazed delicata squash

I am sharing this pot with:

Giant Cinnamon Rolls w/ Buttermilk Glaze

I consider myself a bit of a cinnamon roll slash sweet roll slash sticky bun connoiseur.  I've talked about them before.  Talked about finding the perfect bun.  Tender on the outside.  Gooey on the inside.  Sweet, but not cloyingly so.  Cinnamon-sugar filling, citrus-scented, raisin and/or nut-studded....thick icing, thin glaze, no glaze at all...a layer of sticky, caramely nuts or not...I'm willing to give all forms a try.  

So.  When I opened my copy of the Joy the Baker cookbook, you can bet that one of the first things that I fastened a sticky-tab on was the page featuring a mouthwatering pan of giant cinnamon rolls.  With a buttermilk...oh yeah, buttermilk...glaze.  I almost wanted to set the book down right then and there and start making the dough.  But I waited until I'd made my way through the whole book.  And then I waited a few more days for the weekend to get here.  You know - so that I'd have other people in the house when they came out of the oven.  So that I wouldn't be tempted to eat them all.  Okay, not that I actually could, because these babies are HUGE.  And rich.  And absolutely, fantastically delicious.  Plan on these being your meal.  And have a tall, cold glass of milk within your reach.  And maybe a bed.

Pane co' Santi {Saint's Bread}

This bread is typically made around All-Saint's Day in November, but really I think it's a lovely loaf year round.  I normally associate sweet or enriched breads with this "holiday", but that's not the case with this loaf.  The dough itself is a cinch to work with...it's totally the fruit and nuts that make it.  Bright bursts of sweetness from the yellow raisins and a triple-nutty punch that comes not just from the pecans and walnuts, but also seems to emanate from the olive oil that they were sautéed in.  

Tessa Kiros shares that while many think the name of this bread refers to the day on which you can usually find it popping up, others think it's so named because it is "only fit for a saint".  Another explanation...perhaps my favorite...is that the name refers to the ingredients (olive oil, walnuts, sultanas) as being saints themselves.  This is equally fitting served with your morning coffee or after a meal with a glass of Vin Santo.

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Pane co' Santi (Saint's Bread)

by Heather Schmitt-González (adapted from Twelve: A Tuscan Cook Book by Tessa Kiros)

Prep Time: 2½-3 hours

Cook Time: 45-50 minutes

Keywords: bake bread nuts raisins Easter Tuscan Italian

Ingredients (2 loaves)

• 8.75 grams active dry yeast
• 310 ml (1¼ c.) lukewarm water
• 27 grams (2 Tbs.) superfine sugar + a pinch
• ~500 grams (1 lb. 2 oz.) bread flour
• 4 Tbs. olive oil
• 60 grams (½ c.) yellow raisins
• 62 grams (½ c.) pecans, chopped coarsely
• 62 grams (½ c.) walnuts, chopped coarsely
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 egg yolk
• splash of milk

Instructions

Stir yeast into water and a pinch of sugar in a small bowl until it looks a bit foamy, ~10 minutes.

Mix flour and sugar together in a large bowl. Pour in liquid mixture and stir together with a wooden spoon. Once it gets too stiff to mix, turn out onto a lightly floured work surface and knead until smooth and elastic, ~10 minutes. Adjust by adding a touch more flour if dough is too sticky...or adding a bit more water if dough is too dry. You're looking for a texture that is slightly tacky, but not sticky at all.

Form dough into a ball and place in an oiled bowl. Cover with a film of plastic or a clean kitchen towel. Let sit until doubled in size, ~1½ hours.

In the meatime, saute the raisins and nuts in a small pan with the olive oil over low heat until they just begin to turn golden in spots. Stir in salt and pepper. Set aside to cool.

Turn dough out onto a lightly floured work surface and flatten it slightly. Spread the raisin-nut mixture over the top and knead gently to work in to the dough. Divide in half and form into two flattened rounds or ovals.

Place them on a lined baking sheet, cover with plastic and allow to rise for 30 minutes, or until slightly risen.

Preheat oven to 350° F during last 15 minutes of rise time. Remove plastic and beat the egg yolk with a splash of milk. Brush over the loaves.

Slide into oven and bake for ~45-50 minutes, or until golden. Remove to a wire rack to cool.

note

When kneading in the raisins and nuts, I recommend pushing any raisins that are sticking out back inside the bread before baking. Otherwise, the ones that are sticking out will turn puffy and black...as in little puffs of charcoal. Not too appetizing.

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I am sharing this post with:
IHCC theme: Under the Tuscan Sun
Yeastspotting
Bookmarked Recipes at Tinned Tomatoes (founded by Ruth's Kitchen Experiments)

Raisin Rosemary Bread

This bread is what I would call a little bit unexpected.  It uses bread flour...regular old white bread flour...and yet it is dense and chewy, deeply flavorful and brown!  And while it's true that the heady, piney rosemary threaded throughout the bread is a major contributor to the "deeply flavorful" factor (not to mention the intoxicating smell it emits), it's actually the humble raisin that plays the star in this loaf.  Bruised and battered into submission, the pulpy raisin spreads its stickiness...its essence...to every last inch of this bread.

Unexpected.  In a glorious way.

Raisin Rosemary Bread
As I've been doing a lot lately, I turned this recipe around a bit so that I could let my bread machine do all of the heavy work in the beginning.  You can just as easily change the order of things to mix it by hand (since that was how the original recipe was written).  If you do it by hand, you may will want to run your knife through the raisins a few times to "open them up", so that they still give the bread that gorgeous color, perfume, and flavor throughout.
adapted from Jamie's Kitchen
yield: 1 loaf

2 c. tepid water + more as needed
1 Tbs. honey
just over 1 lb. (3-4 c.) bread flour + more as needed
1 Tbs. salt
scant 2 Tbs. instant yeast
~⅓ c. fresh rosemary leaves
~9 oz. (~1½ c.) raisins

Add the ingredients in the order listed from water through yeast to the pan of your bread machine and select dough cycle.  Adjust water and/or flour as needed until your dough is neither sticky nor dry...it should be just "tacky".  Add raisins and rosemary to pan just once everything is mixed correctly and just as it starts to knead the ingredients together.  Let cycle run (and rise).

Turn dough out onto a floured counter and knead for a few minutes by hand.  Form into either a free-form round or long loaf and place on a baking sheet that has been dusted with flour.  Alternately, oil a loaf pan really well, form dough into a cylinder and place in pan.  Cover lightly with a greased film of plastic or a clean kitchen towel and let rise until doubled in size, ~45 minutes - 1 hour.

Preheat oven to 350° F during last 15 or 20 minutes of rise time.

Score the length of the bread with a sharp knife, stick a sprig of rosemary in (if you wish) and slide into preheated oven.  Depending on how  you formed  your loaf, bake for anywhere from 25-50 minutes, until golden and crisp.  It seems to take longer to bake if it is in a loaf pan.  If I had to recommend a shape, I'd go with a free form or banneton-formed loaf (it has a tendency of sticking to the pan if baked in one).

This loaf is extremely fragrant and somewhat dense.  It reminds me of brown bread.  Very moist and satisfying.  Jamie recommends serving with a Ploughman's lunch or with a Cheddar cheese sandwich and tangy pickles.  I decided to make a grilled cheese using Extra Sharp cheddar.  I ate it with tangy pickles and washed it down with some dark ale.  It was heaven!  The salty, gooey cheese was the perfect compliment to the sweet, yet herbaceous, hearty bread.

I am also sharing this post with:
*Ott, A's Iron Chef Challenge: Red Star Yeast
*Yeastspotting!