Spicy Raisin Bread
From jo_jo_ba 11 years ago
- 3 hours to make
- Serves 16
My sister wanted a version of cinnamon raisin bread that would hold together when sliced so she could put it in the toaster. This is it!
Ingredients
- 2 cups unsweetened apple juice shopping list
- 7 fl. oz (1 cup minus 2 tbsp) unsweetened almond milk, warmed shopping list
- 1/2 cup nonfat plain Greek yogurt shopping list
- 1/4 cup dark brown sugar shopping list
- 2 eggs shopping list
- 1 tbsp olive oil shopping list
- 4 cups whole wheat bread flour shopping list
- 1 tbsp instant yeast shopping list
- 1 1/2 tbsp cinnamon shopping list
- 1/2 tsp nutmeg shopping list
- 1 tbsp large-grain turbinado sugar shopping list
- 1 tsp sea salt shopping list
- 3/4 cup sultana raisins, soaked in hot water and drained shopping list
How to make it
- In a saucepan, cook the apple juice until it is reduced to 2 tbsp. Let cool slightly.
- Pour the reduced juice into a large measuring cup and add enough warm almond milk to equal 1 cup.
- Stir in the yogurt, brown sugar, eggs and oil. Set aside.
- In a large bowl (or the bowl of a stand mixer with the dough hook) combine the flour, yeast, cinnamon, nutmeg, and turbinado sugar.
- Add the wet ingredients and begin mixing.
- Knead for 3 minutes, then add the salt and knead a further 10 minutes.
- Cover and let rest 45 minutes.
- Punch down and knead in the raisins.
- Re-cover and let rest 15 minutes.
- Shape into a loaf and place in a greased 9x5" loaf pan.
- Cover loosely and allow to rise until doubled, about 45 minutes.
- Preheat the oven to 350°F.
- Bake 35-40 minutes, covering with foil after 20 minutes.
- Remove from the pan immediately and cool on a rack.
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