* Exported from MasterCook *
Bread, Country Bread With Golden Raisins And Walnuts
Recipe By :Beth Hensperger
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Grains
Low Fat Nuts
Posted Sandwiches
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons active dry yeast -- (1 1/2 pkgs)
pinch sugar
2 1/2 cups warm water -- (110-115F)
2 tablespoons walnut oil
1 tablespoon salt
1/4 cup rye flour
1/4 cup bran
1/4 cup whole wheat flour
1/2 cup golden raisins
1/2 cup coarsely chopped lightly toasted walnuts -- or raw
4 cups unbleached all-purpose flour -- or bread
flour, to 4 1/2C
cornmeal -- for sprinkling
Serves 20-24
Add unbleached flour 1/2C at a time until a soft dough is formed.
Turn out onto a lightly floured surfaced and knead to form a soft,
springy dough, about 5 min, adding flour 1T at a time as necessary.
The dough will retain a slight stickiness due to the whole grains.
Place in a greased bowl, turning to coat top. Cover with plastic wrap
and let rise in a warm place until doubled, about 1 1/2 hrs.
Gently deflate dough. Turn out onto a lightly floured surface and
shape into a round by kneading and pulling ends lightly together on
the bottom to create surface tension.
Sprinkle cloche dish with yellow or white cornmeal. Place dough in
dish, seam side down, Move dough around to cover entire bottom part
of the sides with cornmeal. It is okay to haved extra cornmeal left
in pan. Slash top with serrated knife. This will allow steam to
escape and give dough room to expand. Cover with cloche dome and let
rest 20 min, no more.
Before placing in oven rinse inside of cloche dome with water. Drain
off excess drips. A bit of water dripping does not matter. Place dome
on dish and place in center of a preheated 450F oven.
After 10 min, lower oven to 400F and set a timer for 20 min. After 20
min remove dome and allow loaf to brown thoroughly, about 15 min longer.
Remove loaf to cool on a rack before serving.
Note: To clean cloche, tap out excess cornmeal after dish has cooled
completely. With a dry brussh, scrub off any bits of dried dough
stuck to clay. Wash out with plain water only, as any soap will be
absorbed into porous texture of clay, giving bread a soapy taste.
Source:
"Breads Cookbook"
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Per Serving (excluding unknown items): 124 Calories; 3g Fat (20.9%
calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1/2 Fat.