* Exported from MasterCook *
Bread, Apple Cinnamon Raisin
Recipe By :Red Star Yeast
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Food Processor
Fruit Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb loaf: -- 2 lb loaf:
1/4 cup water -- 1/4C
1/2 cup apple juice -- 1C
2 tsp vegetable oil -- 1 Tbsp + 2 tsp
2 1/2 cups bread flour -- 4C
2 tsp sugar -- 1 Tbsp + 2 tsp
3/4 tsp salt -- 1 1/4 tsp
2 tsp ground cinnamon -- 1 Tbsp + 1 tsp
1 1/2 tsp Red Star Active Dry Yeast -- 1 Tbsp
1/2 cup raisins -- 1C
Apple juice, cinnamon, and raisins - a subtle blend of flavors, a
marvelous loaf of bread!
Servings: 1 lb makes 8 slices
2 lb makes 24 slices
Bread Machine:
Have liquid ingredients at 80F and all others at room temperature.
Place ingredients in pan in the order specified in your owner's
manual. Select basic cycle and medium/ normal crust. Raisins can be
added 5 minutes before the end of the last kneading. Do not use the
delay timer. Check dough consistency after 5 minutes of kneading. The
dough should be in a soft, tacky ball. If it is dry and stiff, add
water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1
TBSP of flour at a time. Remove bread when cycle is finished; cool.
Mixer Methods:
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup
flour, and other dry ingredients, except raisins. Combine liquids and
heat to 120F to 130F.
Hand-Held Mixer Method:
Combine dry mixture and liquid ingredients in mixing bowl on low
speed. Beat 2 to 3 minutes on medium speed. By hand, stir in raisins
and enough remaining flour to make a firm dough. Knead on floured
surface 5 to 7 minutes or until smooth and elastic. Use additional
flour if necessary.
Standard Mixer Method:
Combine dry mixture and liquid ingredients in mixing bowl with paddle
or beaters for 4 minutes on medium speed. Gradually add raisins and
remaining flour and knead with dough hook(s) 5 to 7 minutes until
smooth and elastic.
Food Processor Method:
Have all ingredients at room temperature. Put dry mixture in
processing bowl with steel blade. While motor is running, add liquid
ingredients. Process until mixed. Continue processing, adding
remaining flour until dough forms a ball. Add raisins; pulse just until mixed.
Rising,Shaping and Baking:
After mixing, place dough in lightly oiled bowl and turn to grease
top. Cover; let rise until dough tests ripe. Turn dough onto lightly
floured surface; punch down to remove air bubbles. Roll or pat into a
14 x 7" rectangle. Starting with shorter side, roll up tightly,
pressing dough into roll. Pinch edges and ends to seal. Place in
greased 9 x 5" loaf pan. Cover; let rise until indentation remains
after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove
from pan; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast.
Traditional methods- replace 1:1. Expect your dough to rise faster;
always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp
Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.
Source:
"Recipe featured at Zesty South Indian Kitchen"
S(Internet Address):
"http://redstaryeast.com/apple-cinnamon-raisin-bread/";
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Per Serving (excluding unknown items): 207 Calories; 2g Fat (8.5%
calories from fat); 6g Protein; 42g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 203mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.