CINNAMON-RAISIN BREAD
YIELD: 2 LOAVES
DOUGH:
20 oz (about 5 cups) bread flour
1.5 tsp instant dry yeast
12 oz milk at room temperature
1/2 stick butter, soft
1/4 cup sugar
2 eggs
2 tsp salt
4 oz raisins
1 tsp ground cinnamon
CINNAMON SUGAR
Egg wash (1 egg beaten with 2 oz milk)
1/2 cup brown sugar
2 tsp ground cinnamon
Combine the flour and yeast. Add the milk, butter, 1/4 cup sugar, eggs and salt. Mix on low speed for 4 min and on medium speed for 4 min. In the last minute of mixing, add the raisins, and in the 30 last seconds of mixing, add the 1 tsp cinnamon, mixing just long enough to create a swirl. The dough should be slightly soft.
Place the dough in a clean, lightly oiled bowl, cover with a clean kitchen towel and let ferment in a warm spot until nearly doubled in volume, about 1 hour (time may vary according to room temperature). Press to let the air bubbles out and fold gently in half.
Divide the dough into 2 equal pieces, form a rectangle with each piece, cover with the towel and let the dough rest for about 15-20 min. Lightly grease 2 loaf pans.
Roll each piece of dough into an even rectangle about 8 in x 12 in. Brush the dough lightly with egg wash. Combine 1/2 cup sugar with 2 tsp cinnamon and sprinkle half of the mixture on each piece of dough. Roll the dough up along the long side under your palms, forming a log, keeping the pressure even. Repeat with the other one.
Place the dough seam side down in a loaf pan. Brush lightly with egg wash. Repeat and cover both loaves with a kitchen towel. Place in a warm spot and let rest until the dough fills the pan and springs back slowly to the touch but does not collapse, 1.5-2 hours.
Gently brush the bread again with egg wash. Bake in a preheated 375F oven until the crust is brown and the sides spring back when pressed, 25 to 30 min. Remove the bread from the pan and cool completely on a rack.
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CINNAMON GRAHAM BREAD
YIELD: 2 LOAVES
8 to 10 oz (about 2 to 2 1/2 cups) unbleached white flour
1 package (2 1/4 tsp) active dry yeast
2 tsp ground cinnamon
1/4 tsp ground ginger
1 cup milk
3/4 cup water
1/4 cup molasses
3 Tbsp butter
1/2 tsp salt
3 cups Graham flour
In a large mixer bowl stir together 2 cups of white flour, yeast, cinnamon and ginger. Reserve.
Combine milk, water, molasses, butter and salt and either heat in a saucepan or in the microwave until warm (115ºF to 120ºF) and butter is almost melted. Add to flour mixture.
Beat at low speed for 30 seconds, scraping the sides of the bowl constantly. Beat 3 min at high speed. Stir in Graham flour. Stir in as much remaining flour as you can mix in with a spoon. Turn on to a floured surface and knead enough of the remaining white flour to make a moderately stiff dough that is smooth and elastic. ALTERNATIVELY, use the kneading attachment of a stand-mixer to do the job for you.
Shape the dough onto a ball and place it in a lightly greased bowl. Turn once. Cover with a clean kitchen towel and let rise until double in volume, about 1 hour (time may vary depending on the temperature of the room).
Gently press down the dough and divide it in half. Cover and let rest 10 min. Shape into two round loaves. Place in two greased 9" pie plates or on greased baking sheets. Press to flatten to a 6" diameter. Cover and let rise until double, about 30-45 min. Bake in a preheated 375ºF oven for 25 to 30 min. Remove from the pans and let cool in a rack.
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ENGLISH MUFFIN BREAD
YIELD: 2 LOAVES
1/4 to 1/2 cup cornmeal (for dusting)
1.5 lbs (about 6 cups) all-purpose flour (or a 1/2-1/2 mix all-purpose and whole wheat)
2 packages (4.5 tsp) active dry yeast
1/4 tsp baking soda
2 cups milk
1/2 cup water
1 Tbsp sugar
1 tsp salt
Grease two loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottoms and sides. Set aside.
In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda. Reserve. Mix milk, water, sugar and salt and heat (either in a saucepan or the microwave) just until warm (120ºF to 130ºF, you should be able to stick your finger inside without burning!). Using a wooden spoon, stir mixture into flour. Slowly, stir in the remaining flour, mixing well with the spoon or your hands.
Divide dough in half. Place dough in prepared pans, sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size, about 45 to 60 min.
Bake in a preheated 400ºF oven for about 25 min or until golden brown. Immediately remove bread from pans and cool on wire racks.
Makes amazing toast! Great with butter and a little jam for breakfast ;)
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