* Exported from MasterCook *
Bread, Raisin Bread for Raisin Lovers
Recipe By :Averi
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Desserts Fruit
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large egg -- lightly beaten
2/3 cup milk -- warmed to 95 to 125F, (5 oz) (see
instructions below)
1/4 cup unsalted butter -- melted and cooled
slightly (half of one stick)
2 1/4 teaspoons instant yeast -- (I use Red Star Platinum)
2 teaspoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt -- optional and to taste
2 cups bread flour -- (12 oz) plus
1/3 cup bread flour
1 cup raisins -- heaping
Calling all Raisin Lovers, this bread is for you. There's nothing
worse than raisin bread that is skimpy on the raisins and this
version is anything but and is chock full of raisins in every bite.
The bread is chewy and has a hearty outer crust with a dense, soft,
and moist interior.
Bread can be made entirely by hand, no stand mixer required.
Prep: 10 min
Cook: 30 min
Total: 5 hr
Yield: one 9-by-5" loaf (1 lb loaf)
In a large mixing bowl, beat the egg; set aside. In a microwave-safe
measuring cup or bowl, warm the milk to temperature, about 30 to 45
seconds. Based on the type of yeast used, temperatures will vary. Red
Star Platinum yeast calls for warmer temperatures than most, 120 to
130F; other brands and yeast call for much lower temperatures, about
95 to 105F. Warm the milk according to the yeast manufacturer's
recommendations on the packaging. Taking the temperature with a
digital thermometer is recommended, but if you're not, make sure the
milk is warm, not hot. Err on the cooler rather than hotter side so
you don't kill the yeast. Add warmed milk to the egg.
Add melted butter, yeast, sugar, cinnamon, optional salt, and stir to
combine. Add 2 cups bread flour and using a spoon and then your
hands, form the dough. Turn dough out onto a floured work-surface or
Silpat Non-Stick Baking Mat and knead for 5 to 8 minutes, or until
smooth and supple. Kneading may be done in a stand mixer using the
dough hook attachment (knead for 5 to 8 minutes), but I kneaded by
hand. If necessary, add up to one-third cup additional flour, for 2
and 1/3 cups total (12 oz total by weight), in order for the dough to
combine and become smooth. The more flour that is added, the denser
and heavier the bread will be; so add it only as necessary.
Mound the dough into a ball. Spray mixing bowl (the same one used to
make the dough is fine) with cooking spray or lightly grease it, and
place dough into bowl.Cover bowl with plastic warp and place in a
warm, draft-free place until doubled in size, about two to three
hours. Punch dough down, remove it from bowl, and place on Silpat or
floured work surface. Sprinkle raisins over the dough and knead them
in, for about 2 to 3 minutes. Raisins may have a tendency to come out
of dough but just poke them back in.
Flatten the dough into a large rectangle, about 8 by-12". I used my
hands and just stretched it and finger-massaged it into the rectangle
shape, but use a rolling pin if preferred. Starting with a short
side, roll dough up into a log. Pinch off ends and place dough log
into a sprayed or greased 9-by-5" loaf pan, seam side down. Cover pan
with plastic warp and place in a warm, draft-free place until almost
doubled in size, about two hours.
In the final minutes of the second rise, preheat oven to 375F. Bake
for 25 to 35 minutes, or until golden on top. When bread is removed
from loaf pan and tapped sharply on the top and bottom, it should
sound hollow. Place bread on a wire rack to finish cooling completely
before slicing and serving. I wrap bread in plasticwrap, then place
it in a large ziptop plastic food storage bag, where it stays fresh
for about 5 days. Bread freezes very well and can be made from start
to finish, cooled, and placed in a freezer-safe airtight container or
a ziplock for up to 3 months. I prefer this bread toasted and with
butter and a sprinkle of cinnamon-sugar or Cinnamon-Sugar Butter
S(Internet Address):
http://www.averiecooks.com/2012/12/raisin-bread-for-raisin-lovers.html
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Per Serving (excluding unknown items): 279 Calories; 8g Fat (24.9%
calories from fat); 7g Protein; 46g Carbohydrate; 1g Dietary Fiber;
45mg Cholesterol; 156mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : It's excellent toasted with butter and sprinkling of
cinnamon-sugar.
NOTES : 2016 - 0510