Home Bread-Bakers v104.n022.2

REALLY non-stick

Haack Carolyn <haacknjack@sbcglobal.net>
Sun, 2 May 2004 17:58:52 -0700 (PDT)
As I was making MASSIVE quantities of raisin bread for my son's high school 
tennis team (they need to snack on the bus, you know!) I found myself 
worried about whether those sticky raisins would release even from my 
non-stick roasting pan (40 knotted raisin bread buns!).  I don't use 
cooking spray on my nonstick pans as I have tired of scrubbing of the 
remaning scum.  It occurred to me -- spray the BREAD, not the pan!  I gave 
each bun a little squirt of cooking spray and everything slid right out 
nice as you please.  (Your hand, of course, becomes a slimy mess for a few 
minutes and you need to take care where the spray is aimed lest the overrun 
create a skating rink from your kitchen floor.)

And, here's the recipe; from its title I must have copied it from a raisin 
box years ago:

SunMaid Back-to-Nature Raisin Bread

1 cup golden raisins (could certainly use dried fruit of choice, diced)
1.25 cups water
.33 cup oleo or butter

.5 cup warm water
2 packages instant dried yeast (4.5 tsp)

.33 cup brown sugar (light or dark, your choice)
2 tsp salt
.5 tsp ginger
.5 tsp cinnamon
2 cups bread flour (divided)
2 cups whole wheat flour
.33 cup wheat germ

Combine raisins, water & shortening, bring to boil; cool to lukewarm

Combine warm water & yeast to proof; add brown sugar, salt, ginger, 
cinnamon & 1 cup flour.  Mix well; add cooled raisin mixture.  Mix in 
remaining flours & wheat germ.  Knead, let rise.  Shape into loaf, let 
rise.  Bake about 40 minutes at 375 F.

(nb, I normally stir in about half the total flour, beat 120 strokes and 
let the sponge rise.  Then add enough of remaining flour to make kneadable 
dough, knead-let rise-shape-let rise-bake).