Saturday, February 27, 2010

Cinnamon Raisin Bread




Hello Blog, sorry I've neglected you.
To show how sorry I am I thought I'd share one of our family's favorite recipes.
Cinnamon Raisin Bread
I use my basic bread dough recipe for this.
I make 99% of the bread we eat.
Doodle says my bread is better than any other bread, she hates it when she has to eat store bought bread.
I agree. It fills the house with its warm, toasty aroma. There are few things I enjoy more than a fresh loaf of bread with melty butter (and drippy honey if I'm feeling really naughty). My mouth is watering at the thought.
So without further delay, my most used recipe, hands down.
Warning: I don't usually measure all of the ingredients, so these are my best guess. I really hope it's about right.

Honey Whole Grain Bread


Ingredients:
1 cup luke warm water
1 teaspoon salt
1/4 cup honey
2 1/2-3 cups freshly ground whole wheat flour ( I use spelt flour for our family because of allergies and I end up using 3-3 1/2 cups of spelt flour)
3/4 Tablespoon yeast
2 Tablespoons olive oil (optional)

Directions:
1. When I make bread I make 5-6 loaves at a time, so I multiply the recipe and throw everything in my Bosch (sweet Bosch of love, how I adore you!). I turn the Bosch on medium speed with the dough hook and let it knead for about 7 minutes, adding more flour as needed to give it the right consistency. If you are making bread by hand I would not do more than 2 loaves at a time, it can get really hard to knead. Mix all ingredients in a mixing bowl, stir to combine, then knead for about 10-12 minutes or until it has the nice stretchability of bread dough.

2. For regular bread, oil the bread pan , shape the dough into a nice rounded loaf and place dough into pan. Some people let it rise once and then punch it down and then put it in the pans to rise again, I don't do that. I simply let it rise once and bake.
For cinnamon raisin bread roll the dough out on a lightly greased counter top. Sprinkle cinnamon and raisins to your hearts content (the more the better, in my opinion). Roll the loaf like you would for cinnamon rolls. Place the whole roll, seam side down, in the prepared pan. Cover your bread pans with a light, clean cloth and let rise until doubled in size, about 30 minutes.

3. Bake at 350 degrees until golden brown, about 20 minutes. You'll know your bread is done if you tip the bread out of the pan and the bottom of the loaf is golden as well. If it's not golden yet the middle of you loaf will still be doughy. There's nothing worse than doughy bread, so just pop it back in until the bottom is done.

4. Try not to inhale the entire loaf all by yourself. It's best to have people around to share with as to avoid this unwanted behavior.

Happy eating!


2 comments:

英文發音真難 said...
This comment has been removed by a blog administrator.
Karen said...

Thanks SOOOO much for this recipe! I've been searching for a good cinnamon raisin bread recipe for a long time! I love it. I can't wait to try it. I might just have to make it tomorrow!