Raisin Bread
From gaspesiangal 8 years agoIngredients
- 2/3 cup plain yogourt shopping list
- 1 egg shopping list
- 1/4 cup margarine or butter shopping list
- 1/4 tsp salt shopping list
- 4 tbs molasses shopping list
- Pinch baking soda shopping list
- 1 1/2 tsp yeast shopping list
- 3/4 cup raisins shopping list
- 1 tsp cinnamon shopping list
- 1 tbs vital wheat gluten shopping list
- 1 cup whole wheat flour shopping list
- 1 cup bread flour shopping list
- 1 tsp of olive oil for the bowl shopping list
How to make it
- Place everything but the raisins in the bowl of a KA and mix with the hook, or mix by hand.
- No, I do not proof the yeast.
- If using a KA you will need to scrape the inside of the bowl occasionally.
- Add additional flour if the dough is too wet, 1 tsp at a time.
- Knead for approx. 10 minutes. This dough will leave the sides and bottom of the bowl but will not remain that way.
- After kneading for 9 minutes, add the raisins.
- Rinse out your bowl and dry. Add the oil and swirl to coat the bottom of the bowl.
- Put the dough in and turn to coat. Cover with a tea towel.
- Place the bowl in a warm, draft free place to double. This will take anywhere from 1-2 hours, be patient.
- Dough is ready when you can make a 1/2 inch indentation , with two fingers, in the dough and the indentation remains.
- Lightly dust your work surface with about 1 tsp of flour. Turn dough out onto work surface and knead about 10 times.
- Form into a round loaf.
- Place dough on a parchment lined plate and loosely tent with plastic wrap.
- Place in a warm place to rise, about 30 minutes.
- Preheat oven 375ยบ. If using a pizza stone, place it in the oven now. You can use a cookie tray as well but do not put that in the oven now.
- After 30 minutes slide the parchment and dough onto the pizza stone or cookie sheet.
- Bake for approx. 30 minutes or until the loaf sounds hollow when tapped.
- This recipe is loosely based on Welsh Bread form AR.
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