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Home Mexican Casserole

Raisin Bread Recipe

Ingredients

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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The Cook

gaspesiangal Ottawa, Canada

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