Ramerino Bread

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Freshly baked Ramerino Bread with herbs, perfect for any meal or occasion.

This traditional Tuscan bread represents the perfect marriage of sweet and savory flavors that has delighted Italian families for generations. Ramerino bread combines the earthy fragrance of fresh rosemary with plump, sweet raisins, creating an irresistible aroma that fills your kitchen and beckons everyone to gather around the table. With its tender crumb, golden crust, and honey glaze, this artisanal bread transforms simple ingredients into something truly magical that works equally well for breakfast, afternoon tea, or as an elegant dinner accompaniment.

Ingredients

For the Starter (Biga):

  • 100g strong flour or bread flour (3.5 oz / ¾ cup)
  • 50g warm water (1.7 oz / 3 tbsp)
  • 1g dried yeast (0.035 oz / ¼ tsp)

For the Main Dough:

  • 2g active dry yeast (0.07 oz / ½ tsp)
  • 400g type 1 or all-purpose flour (14.1 oz / 3¼ cups)
  • 60g brown sugar (2.1 oz / ¼ cup packed)
  • 200g warm water (7 oz / ¾ cup + 1 tbsp)
  • 9g salt (0.32 oz / 1½ tsp)
  • 90g extra virgin olive oil (3.2 oz / 6 tbsp)
  • 125-150g golden raisins (4.4-5.3 oz / ¾-1 cup)
  • 5g fresh rosemary needles (0.18 oz / 1 tbsp chopped)
  • Whole milk for brushing

For the Glaze:

  • 50g granulated sugar (1.8 oz / ¼ cup)
  • 50g water (1.8 oz / 3 tbsp)
  • 1 teaspoon honey
  • 1 pinch vanilla extract (optional)

Instructions

  1. Create the starter: Dissolve the dried yeast in warm water, add the strong flour, mix quickly until combined, cover with plastic wrap, and let develop for 20-24 hours at room temperature until bubbly and doubled.
  2. Infuse the oil: Gently heat the chopped rosemary in olive oil until it sizzles and becomes fragrant (about 2-3 minutes). Remove from heat, cool completely, and cover. This can be done while the starter develops.
  3. Begin main dough: In a large mixing bowl, dissolve the active dry yeast in the remaining warm water. Add the developed starter, flour, and brown sugar. Mix and knead by hand or with a dough hook for 5 minutes until well combined.
  4. Develop the dough: Add salt and additional water as needed to achieve a smooth, elastic dough. Incorporate the rosemary-infused oil and continue kneading for another 10 minutes until the dough is silky and pulls away from the bowl.
  5. Add raisins: Gently knead in the raisins until evenly distributed throughout the dough, being careful not to break them.
  6. First rise: Place dough in a lightly oiled bowl, cover, and let rest for 15 minutes in a warm, draft-free place (such as an oven that’s been warmed and turned off).
  7. Shape the rolls: Divide the dough into 65g portions (about 2.3 oz each). Shape into small round rolls and place on parchment-lined baking sheets, spacing them 2 inches apart.
  8. Second rise and prep: Let rise for 45 minutes until noticeably puffed. Brush tops with milk, make a cross-shaped cut on top of each roll with a sharp knife, and let rise for an additional 20 minutes.
  9. Bake to perfection: Preheat oven to 180°C (350°F). Bake for 15-20 minutes until golden brown and hollow-sounding when tapped on the bottom.
  10. Finish with glaze: While bread bakes, combine sugar, water, honey, and vanilla in a small saucepan. Bring to a boil and simmer for 2 minutes. Brush the warm glaze over the hot bread immediately after removing from oven.

Time and Serving Information

Prep Time: 45 minutes (plus 24 hours for starter)
Rising Time: 1 hour 20 minutes
Bake Time: 15-20 minutes
Total Time: 26 hours (mostly hands-off)
Makes: 12-14 small rolls
Calories per roll: Approximately 195 calories

Nutrition highlights: Good source of complex carbohydrates, antioxidants from rosemary, natural sugars from raisins, heart-healthy monounsaturated fats from olive oil.

Why This Ramerino Bread is Perfect for You

This exceptional bread offers both culinary pleasure and surprising health benefits through its carefully selected traditional ingredients. The long fermentation process from the starter not only develops complex flavors but also makes the bread more digestible and increases the bioavailability of nutrients. This slow fermentation method has been shown to reduce the bread’s glycemic impact compared to quick-rise breads.

Rosemary provides powerful antioxidants and anti-inflammatory compounds that support brain health and may improve memory and concentration. The herb’s natural antimicrobial properties also help preserve the bread naturally, extending its freshness without artificial preservatives.

The use of extra virgin olive oil instead of butter provides heart-healthy monounsaturated fats and vitamin E, while the raisins contribute natural sweetness, fiber, and essential minerals like potassium and iron. Brown sugar adds subtle molasses notes and trace minerals that refined white sugar lacks.

This bread’s versatility makes it suitable for any time of day – toast it for breakfast with butter and jam, serve it alongside soups and salads for lunch, or present it as an elegant dinner bread that impresses guests. The individual roll portions make it perfect for entertaining, portion control, and gifting to neighbors and friends who will appreciate the time and care that goes into this traditional recipe.

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