* Exported from MasterCook *
Bread, Americanized Irish Raisin
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Fruit
Grains Hand Made
Low Fat Posted
Side Dish Snacks
Stand Mixer Want to try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter:
113 g white whole wheat flour -- organic preferred (1C)
113 g cool water -- (1/2C)
1/8 teaspoon instant yeast
Dough:
all of the starter
241 g Unbleached All-Purpose Flour -- (2C)
1 1/4 teaspoons salt
32 g potato flour -- or instant potato flakes(3T
flour or 1/3C flakes)
50 g brown sugar -- (3T)
1/2 teaspoon baking soda
2 1/4 teaspoons instant yeast
57 g butter -- (1/4C or 4T)
113 g lukewarm milk -- (1/2C)
170 g golden raisins -- dark raisins, or a
combination; or currants (1C)
Topping:
1/4 teaspoon ground cinnamon
7 g confectioner's sugar -- (1T)
14 g cold water -- (1T)
This soft sandwich bread, studded with raisins, is our American take
on "fancy" Irish bread. While everyday Irish bread is made with
baking soda and whole wheat flour, ours has just a touch of whole
wheat; adds yeast to the leavening, and begins with an overnight
starter, which improves flavor, texture, and keeping qualities. The
raisins are a salute to American-Irish soda bread, typically made
with both raisins and caraway.
PREP: 15 mins. to 25 mins.
BAKE: 35 mins. to 40 mins.
TOTAL: 10:50 to 20:05
To make the starter:
Combine the flour, water, and yeast in a small bowl, mixing until all
of the flour is moistened. Cover the bowl, and let the starter rest
overnight (or for up to 20 hours or so), at room temperature; it
doesn't need to be placed somewhere warm. It will expand and become a
bit bubbly.
To make the dough:
Combine the starter with everything except the raisins. Mix and knead
to make a smooth, soft dough. The dough will seem dry at first, but
as you knead it'll soften up.
Place the dough in a greased bowl or greased 8-cup measure, cover it,
and let it rise for 60 to 90 minutes, until it's noticeably puffy
though not necessarily doubled in bulk.
Gently deflate the dough. Knead in the raisins; your hands are the
best tool here.
Shape the dough into a log, and place it into a lightly greased 8
1/2" x 4 1/2" loaf pan. Cover the pan with a large overturned bowl,
or tent it lightly with greased plastic wrap. Allow the dough to rise
until it's crowned about 1/2" to 3/4" over the rim of the pan, 60 to
90 minutes. Towards the end of the rising time, preheat the oven to 350F.
Uncover the bread. Mix the cinnamon, sugar, and water, and brush it
over the loaf.
Bake the bread for 20 minutes. Tent it loosely with aluminum foil,
and bake for an additional 20 to 25 minutes, until it's golden brown
and an instant-read thermometer inserted into the center registers at
least 190F.
Remove the bread from the oven, and turn it out of the pan onto a
rack to cool. Cool completely before slicing. Wrap airtight, and
store at room temperature for up to 5 days; for longer storage, wrap
well and freeze.
TIPS:
We like to bake this bread for New Year's Day. Irish tradition
designates January 1 "Day of the Buttered Bread." An old custom
involved placing bread-and-butter sandwiches on the doorstep, to show
that all within were well-fed - a talisman against famine in the coming year.
Why use a starter to make this bread? It's not sourdough, not
particularly "artisan..." We find that a simple overnight starter
both enhances bread's flavor AND its keeping qualities; the short
amount of "extra" fermentation raises the bread's acidity level just
enough that it stays fresher longer.
If you use currants instead of raisins, you'll have a greater
distribution of fruit throughout the loaf, due to currants' smaller
size. How about if you simply increase the amount of regular raisins,
for more fruit in each bite? We tried that, and found increasing the
raisins slowed fermentation considerably, and also affected the
bread's final rise, due to sugar leaching from the raisins into the
dough. It made a nice loaf, for sure; but it was denser. If that's
what you're after, use 2 cups raisins, and bake in a 9" x 5" loaf pan.
Omit the cinnamon topping, if desired; it's not critical, but adds a
nice hint of spice. The topping amounts as written make more than
enough; we did it that way simply because it's easier to measure a
tablespoon each confectioners' sugar and water than 1 1/2 teaspoons
each. Drizzle the excess over your morning oatmeal!
This bread makes a marvelous grilled cheese sandwich. Slice bread,
and spread one side of each piece with mayonnaise (yes, mayo; it
makes a beautifully crisp, golden brown crust). Top bare side (no
mayo) of bottom slice with Cabot Seriously Sharp cheddar and thinly
sliced Granny Smith apple. Top with remaining slice, mayo side out.
Fry slowly in a lightly greased pan, until bread is golden brown and
cheese has melted.
Source:
"King Arthur Flour Co."
S(Internet address):
"<https://www.kingarthurflour.com/recipes/irish-raisin-bread-recipe>"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 261 Calories; 6g Fat (18.7%
calories from fat); 6g Protein; 49g Carbohydrate; 3g Dietary Fiber;
14mg Cholesterol; 389mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0301