Easter Rosemary Bread (Pan Di Ramerino)

A few easy modifications to my (Tedward's) basic bread recipe, makes it into this traditional Italian Easter pleasure.

1 tsp salt

dash or two freshly ground black pepper

1 tbsp avocado oil

1 rounded tsp brown sugar

2 cups warm water

2 cups white flour

2 1/4 cups wholemeal flour

2 heaped tsp 'surebake' yeast

1/2 cup chopped cashew nuts

4 tbsp snipped fresh rosemary leaves.

1/4 cup seedless raisins

Put all into the breadmaker pan in the above order and bake. (Easy!)

This bread (perhaps without the raisins, if preferred) would be nice served with crécy (with chopped parsley and a swirl of melted butter), or pumpkin soup (with chopped crispy bacon bits, popped pumpkin kernels and grated cheese on top), for a hearty lunch or supper.