6 to 6 1/2 cups flour

2 pkg. (1 1/2 tbsp) active dry yeast

2 1/2 cups milk

3 tbsp sugar

2 tbsp butter (I used olive oil)

2 tsp salt

1 egg yolk

1 1/2 cups dark or golden raisins

4 tsp dried crushed rosemary

1 egg white

1 tbsp milk

In a large mixing bowl combine 3 cups of flour and the yeast; set aside.

In a medium saucepan heat and stir together the 2 1/2 cups milk, the sugar, butter, and salt until warm and butter almost melts. Add milk mixture to the flour mixture, stir. Add egg yolk, stir until combined.

Beat on low speed for 30 seconds, scraping the bowl. Beat on high for 3 minutes more. Sprinkle with raisins and rosemary. Using a wooden spoon, stir in as much of the remaining flour as you can.

Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball and place in a lightly greased bowl, turning once to grease surface. Cover and let rise until doubled, about 45 to 60 minutes.

Punch down the dough. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two loaf pans; shape each half of the dough into a ball and place in prepared pans. Cover and let rise until nearly double, about 30 minutes.

Meanwhile, preheat the oven to 375. For the glaze, combine the egg white with the remaining milk; brush lightly over the surface of the dough.

Bake about 40 minutes or until loaf sounds hollow when tapped. Cover loosely with foil to prevent over browning during the last ten minutes of baking, if necessary. Remove from pans immediately.

For dinner John barbecued some steak which he had marinated with a bit of balsamic vinegar and a shake of seasoned salt (one of the best simple marinades we’ve done yet), and I defrosted some peas in the microwave and topped them with blu cheese. A simple, yet extremely delicious and satisfying meal.