* Exported from MasterCook *
Bread, Raisin
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups warm whole milk -- (320 g), (105F/41C to 110F/43C)
4 teaspoons active dry yeast -- (12 g)
2/3 cup granulated sugar -- (133 g) plus
4 1/2 teaspoons granulated sugar -- divided (18 g)
6 cups bread flour -- (762 g)
3 large eggs -- divided (150 g)
2 teaspoons kosher salt -- (6 g)
1/2 cup unsalted butter -- (113 g) plus
1 tablespoon unsalted butter -- softened and divided, (14 g)
1 cup raisins -- (167 g)
1/2 cup spiced rum -- (120 g)
1/2 teaspoon ground cinnamon -- (1 g)
1 tablespoon whole milk -- room temperature, (15 g)
This enriched dough brimming with rum-soaked raisins and flavored
with a pinch of cinnamon is our take on Bermudian raisin bread
traditionally used for Bermuda fish sandwiches. The best part about
this bread is that you don't need fried snapper and all the fixings
to enjoy it. It's just as delicious on its own. For even more visual
appeal, we added a distinctive raisin-filled swirl to our version of the bread.
Makes: 2 (8 1/2x4 1/2") loaves
In the bowl of a stand mixer fitted with the dough hook attachment
whisk together warm milk yeast and 3 teaspoons (12 g) sugar by hand.
Let stand until mixture is foamy, about 10 minutes
Add flour 2/3C (133 g) sugar 2 eggs (100 g) and salt to yeast mixture
and beat at medium speed for 5 minutes Add 1/2C (113 g) butter 1
tablespoon (14 g) at a time, beating for 8 to 10 minutes. Test dough
using the windowpane test. (See Pro Tip.) If dough is not ready, beat
1 minute more, and test again.
Spray a large bowl with cooking spray. Place dough in bowl, turning
to grease top. Cover and let rise in a warm, draft-free place
(75F/24C) until doubled in size, about 1 hour. In a small bowl, toss
together raisins and spiced rum. Cover and let stand while dough is
rising. Drain excess liquid before using.
Lightly spray 2 (8 1/2x4 1/2") loaf pans with cooking spray; line
pans with parchment paper, letting excess extend over sides of pan.
In a small bowl, stir together cinnamon and remaining 1 1/2 teaspoons
(6 grams) sugar.
Punch down dough, and divide in half. On a lightly floured surface
roll half of dough into a 14x6-inch rectangle Brush with 1/2
tablespoon (7 g) butter leaving a 1/4" border Sprinkle with half of
cinnamon-sugar mixture; top with half of plumped raisins. Starting at
one short side roll up dough jelly roll style Place in a prepared pan
seam, side down Repeat with remaining dough remaining 1/2 tablespoon
(7 g) butter remaining cinnamon-sugar mixture and remaining raisins
Cover and let rise in a warm, draft-free place (75F/24C) until
doubled in size, 30 to 40 minutes.
Preheat oven to 350F (180C).
In a small bowl, whisk together milk and remaining 1 egg (50 g).
Brush egg wash onto dough.
Bake for 30 minutes. Loosely cover with foil, and bake until an
instant-read thermometer inserted in center registers 190F (88C), 10
to 15 minutes more. Using excess parchment as handles, remove from
pans, and let cool completely on wire racks. Store in an airtight
container for up to 1 week.
PRO TIP-To use the windowpane test to check dough for proper gluten
development, pinch off a small piece of dough. Being careful not to
tear the dough slowly begin to stretch in all directions with our
finger. It would be similar to stretching out dough for a pizza. If
dough is ready, you will be able to stretch it until it's thin and
translucent like a windowpane. If dough tears, it's not ready.
S(Internet address):
https://www.bakefromscratch.com/raisin-bread/
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Per Serving (excluding unknown items): 314 Calories; 8g Fat (24.1%
calories from fat); 8g Protein; 49g Carbohydrate; 1g Dietary Fiber;
53mg Cholesterol; 233mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0802