I get up pretty early in the morning and head to work. I usually eat while at work, which means I take something that does not require a lot of effort - cereal, bagel, oatmeal, muffins. Well I am pretty tired of all of those options and decided I needed something new. A few weeks back I bought a delicious raisin bread from the farmers market - this seemed like a good change - and also reminded me of childhood breakfasts before school.
I thought perhaps the nostalgic feeling and eye popping aroma of the bread would be a good way to wake up in the morning. Well that and a good cup of strong espresso. I have not made many breads, and decided it would be a nice to try something new. I found this one of the internet and cannot for the life of me figure out where... sorry! The only thing I changed from the recipe was that I used whole wheat flour rather than white bread flour. It seemed to workout just fine, giving it a healthier and more rustic look. The bread turned out really moist and hearty with a great taste and texture. Will definetly make this again.
1 cup raisins (sultans)
1 cup + 2 T 1% milk
2 1/2 T unsalted butter (softened)
2 3/4 cups whole wheat flour (and extra for flouring surface)
1/4 cup brown sugar
1 1 2/ tsp cinnamon
3/4 tsp salt
2 1/4 tsp dry yeast
2 large eggs, lightly beaten
non stick cooking spray
Place the raisins in a small saucepan and cover with water, bring to a boil. Remove frmo heat, cover and let stand for 15 minutes. Drain well.
Combine 2 3/4 cups flour, brown sugar, 3/4 tsp of the cinnamon (not all of it), salt and yeast in a large bowl. Mix well.
In a small saucepan heat the milk over low heat (do not bring to a boil). When warm remove from heat and add the butter, stirring until melted.
Add the warm milk/butter and the lightly beaten eggs to the flour mixture. Stir with a wooden spoon until a soft dough forms. Add the raisins and stir until combined.
Turn the dough out onto a floured surface and knead until smooth and elastic. The dough will be sticky so keep adding a bit of flour to the dough 1T at a time until no longer sticky.
Place the dough in a large bowl coated with cooking spray and flip to coat the other side. Cover with plastic wrap and let rise for about 1 hour (should double in size). After 1 hour press two fingers down into dough, if imprints remain it is ready. Punch dough and then cover for 5 more minutes.
Roll dough out into a 14 x 7 inch rectangle on a floured surface. Evenly sprinkle the remaining cinnamon over the surface of the dough. Roll up the rectangle tighly, starting with the short edge pressing firmly while rolling to eliminate air pockets. Pinch the seams and ends to seal.
Place the roll, seam side down, in a 9x5 inch loaf pan coated with cooking spray. Cover an dlet rise for 30 minutes (should double in size).
Preheat oven to 350 F. Bake for 35-40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan an dcook on a wire rack.
Makes about 16 slices.
1 cup + 2 T 1% milk
2 1/2 T unsalted butter (softened)
2 3/4 cups whole wheat flour (and extra for flouring surface)
1/4 cup brown sugar
1 1 2/ tsp cinnamon
3/4 tsp salt
2 1/4 tsp dry yeast
2 large eggs, lightly beaten
non stick cooking spray
Place the raisins in a small saucepan and cover with water, bring to a boil. Remove frmo heat, cover and let stand for 15 minutes. Drain well.
Combine 2 3/4 cups flour, brown sugar, 3/4 tsp of the cinnamon (not all of it), salt and yeast in a large bowl. Mix well.
In a small saucepan heat the milk over low heat (do not bring to a boil). When warm remove from heat and add the butter, stirring until melted.
Add the warm milk/butter and the lightly beaten eggs to the flour mixture. Stir with a wooden spoon until a soft dough forms. Add the raisins and stir until combined.
Turn the dough out onto a floured surface and knead until smooth and elastic. The dough will be sticky so keep adding a bit of flour to the dough 1T at a time until no longer sticky.
Place the dough in a large bowl coated with cooking spray and flip to coat the other side. Cover with plastic wrap and let rise for about 1 hour (should double in size). After 1 hour press two fingers down into dough, if imprints remain it is ready. Punch dough and then cover for 5 more minutes.
Roll dough out into a 14 x 7 inch rectangle on a floured surface. Evenly sprinkle the remaining cinnamon over the surface of the dough. Roll up the rectangle tighly, starting with the short edge pressing firmly while rolling to eliminate air pockets. Pinch the seams and ends to seal.
Place the roll, seam side down, in a 9x5 inch loaf pan coated with cooking spray. Cover an dlet rise for 30 minutes (should double in size).
Preheat oven to 350 F. Bake for 35-40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan an dcook on a wire rack.
Makes about 16 slices.
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7 comments:
Raisin bread toast, just plain ole' buttered is one of my fave brekkies.
"The nostalgic feeling and eye popping aroma of the bread would be a good way to wake up in the morning." You're absolutely right :0) That bread looks sooo comforting and delicious!!
Didn't get to take any this AM but will for sure tomorrow as it looked really good. Wonder if this one will work with ADK Salami and mustard? :)
I thought of that - I think it will make a good salami, cheese and mustard sandwich. Seriously good - but after 5 hours of hard hiking anything might taste delicious.
I love Irish soda bread. YUM.
This bread looks and sounds good! I would really enjoy this with some melting butter.
Tried it and it was delicious! Thanks for the recipe!
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