French Raisin BreadFrom noir 8 years ago
- 1 cup corn meal shopping list
- 1/2 cup water shopping list
- 2-3 cups unbleached all-purpose flour shopping list
- 2 teaspoons instant yeast shopping list
- 3 tablespoon sugar shopping list
- 1 cup milk shopping list
- 1 1/2 teaspoons salt shopping list
- A pinch of saffron shopping list
- 2 tablespoons butter shopping list
- 1 cup raisins shopping list
- 1 egg yoke shopping list
- 1 teaspoon water shopping list
- 1 pinch salt shopping list
- 2 pinches sugar shopping list
How to make it
- Mix the corn meal and the water together in a small bowl and allow to soak for half an hour.
- Pour two cups of the flour in a bowl and combine with the yeast, sugar, salt, and saffron. Make a well in the middle and pour in the corn meal soaker, remaining milk, and butter. Stir until well blended.
- Stir in the raisin and then add additional flour by the handful until the proper consistency is reached (tacky to the touch but not sticky, and clearing the sides of the bowl when mixed).
- Pull the ball of dough out of the mixing bowl and place it onto a clean work surface. Knead the dough for 10 to 12 minutes, until it begins to feel smooth and satiny. Place the dough back into a clean, oiled bowl, cover with plastic wrap, and allow the dough to rise until it has doubled in size, roughly 90 minutes.
- Remove the dough from the bowl and gently degass it, then shape into the desired shape. Cover the dough with plastic wrap or a moist towel and allow it to rise until doubled in size again, roughly 45 minutes to 1 hour.
- While it is rising again, preheat the oven (and baking stone, if you are using one) to 425.
- When it has doubled in size, glaze the loaf with egg wash made from the egg yoke, water, salt, and sugar. Score the loaf so that it doesn't tear in the oven, and then place it into the preheated oven.
- After 5 minutes, reduce the oven temperature to 350 degrees. After 15 minutes rotate the loaf so that it bakes evenly, and then bake it until it is done. You'll know it is done when it is nice and brown, sounds hollow when tapped on, and reaches an internal temperature of at least 185 degrees. In my oven this took around 40 to 45 minutes.
- Allow the loaf to cool for at least half an hour before slicing.