Ketchum Grill Rosemary Raisin Bread

4 1/2 pounds bread flour
1/2 pounds wheat flour, whole-grain
1/2 cup golden raisins
3 tablespoons rosemary, fresh chopped
3 level tablespoons kosher salt
1 tablespoon sugar
2 ounces dry yeast
7 1/2 cups warm water
Place flours, raisins, rosemary and salt in a large mixing bowl. In another bowl put the sugar and yeast. Pour the warm water over the yeast and sugar and whisk lightly. Allow the yeast to proof for ten minutes. Pour proofed yeast over flour mixture and mix with hands or a heavy wooden spoon until stiff enough to knead. On a floured work surface knead bread for ten minutes. Shape dough into a large ball, place in a large clean mixing bowl and cover for at least 2 hours. At the Grill we allow our bread dough to raise at least 24 hours. If you have too much dough…. it will keep, covered, in the refrigerator for up to a week. Cut the dough into 1.5 pound pieces and shape into cylinders or rounds allow to rise again (about 30-45 minutes). Place in pre heated 400 degree oven. Bake until golden to dark brown depending on your preference. Allow to cool for 15 minutes (if you can) before cutting. Enjoy!