Today I baked cinnamon raisin bread, which always makes me think of my little brother-the two of us could eat a whole loaf of the cinnamon raisin bread from the grocery store (I forget which brand, but the it was the kind in the red bag)-in one sitting...although we usually tried to make it last a couple of days so we could have raisiny deliciousness more than once! I adapted the recipe from the Bread Baker's Apprentice by Peter Reinhart, one of the absolute best bread cookbooks I've found yet. Anyway, I think my brother would definitely enjoy a loaf of this just as much as I did-and I hope you will too!
What you need:
- 3 1/2 cups flour, at least half of which should be bread flour or all-purpose flour
- a pinch or two of salt
- 2 tsp or one packet of instant yeast
- 1 1/2 tsp cinnamon
- 1 tablespoon agave nectar or 4 tsp granulated sugar
- 1 egg
- 2 tbsp melted or mostly melted butter
- 1/2 buttermilk or whole milk at room temperature
- 3/4 cup room temperature or warm water (but not hot)
- 1 1/2 cup raisins
- Mix all the dry ingredients (through cinnamon, and including granulated sugar if you used it but not agave)
- Add wet ingredients, but not yet raisins
- Mix
- Knead 5ish minutes by machine or 9ish minutes by hand
- Add raisins and knead 1 more minute
- Let rise in lightly oiled, covered, bowl for 1-2 hours or until doubled
- Punch down and form into two loaves
- Place each loaf in a greased 8 1/2 by 4 1/2 inch loaf pan, cover, and let rise another hour or so
- Bake at 350 for 20 minutes, then rotate pans and bake 20-30 more minutes or until goldeny brown
- Cool for an hour before eating (if you have more self-restraint!)
- I use the same bowl for the dough to rise too-I just push the whole ball of dough off to the side, then pour the oil in the bottom, then roll the dough to lightly coat all sides with oil, then I cover it with a clean dishcloth
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