Weekend Bread Project: Raisin Bread

raisin bread

Raisin Bread (Yeasted)

 

No time to research or make anything fancier for this weekend’s bread project, so I tried something simple that could come into good use during the week. As I didn’t have the perfect sized loaf pan for the amount of flour I used, this was a flatter looking loaf than I had intended (more a quick bread height than a commercial square shape). For the size of pan I had (8″x4″), I probably should have used twice the flour, but I didn’t want a big loaf. This tasted like raisin bread, and was well received. I don’t think you can go wrong with raisins. The inside was soft, but a bit more dense and not as airy-floppy as commercial raisin bread (perhaps due to the lack of oil and milk, my breads are never that fluffy). Good crustiness on the outside and a nice golden brown on top.

I made this using the “jelly roll” method – ie. after the first rise I rolled out the dough and sprinkled the raisins all over it, rolled it up, then went through the second rise. Some recipes out there put in raisins before the first rise, but I figured that wouldn’t give you as even a distribution of raisins throughout the loaf. And I’m a control freak when it comes to that. Looks like with my loaf here everybody’s going to get their fair share of raisins for breakfast tomorrow morning, no? ^__^

Recipe follows …

Raisin Bread

Makes one “short” loaf in a 8×4 pan. Double to make a square looking loaf.

Materials:

2t Active Dry Yeast 

1/2c Warm water

240g All Purpose Whole Wheat Flour

1T Sugar

1/2t Salt

1/4c Raisins

1 egg white, slightly beaten

Protocol:

1. Activate yeast in about 1/3c warm water. 20 minutes. Mix dry ingredients (flour, sugar, salt).

2. Add yeast to dry ingredients, and add more flour or water to form a dough. Knead dough 12 minutes.

3. Cover, and let rise in a warm place until doubled in size (1hr+)

4. Punch down dough, knead several minutes, and roll out to a rectangle (about 1cm thick, 5″x8″ or so)

5. Sprinkle raisins all over dough, roll up from the short edge. Place in a lightly oiled loaf pan.

6. Cover, and let rise in a warm place until doubled in size (1.5hr). Preheat oven to 350F.

7. Brush the top of the loaf with egg white.

8. Bake for 20 minutes or until top is brown and loaf sounds hollow when tapped. If top starts getting too brown during the baking, cover with foil.

9. Cool on a wire rack before slicing.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: