mmmmm. I think my favorite treat right now is raison bread. So buttery and warm, toasted to just the right toastyness. ohh i love it!
I make 96% of our bread that we eat, and my recipe makes 2 loaves. I would like to make 4 at once but i only own 2 pans, so 2 it is. The pampered chef stone bread pans are on my wish list- they are a little bit bigger than my tin ones. The main reason that i want them is so that i do not have to butter the tins- i hate doing that so much. But now that we are all loving the raison bread, one goes to be normal boring bread and the other gets a super yummy center!! So good!
How is it looking??
mmmmm. I just love this part!
Here is the recipe-
I have a bosch that i do all my baking with so this recipe has been adapted for it. The kitchen aid would be the same and if you are doing it by hand just add a kneed and a raise time to this.
1T plus 1 1/2tsp yeast
2 1/4 c water (warm 110*)
3T plus 2 tsp honey
4T butter= 1/4 c
7 c flour- i usually get 6ish in
4 tsp salt
Some times i add a cup or 1 1/2 cups of 9 grain mix in. This mix goes in 1st to make sure it mixes well. The bread does not rise as nice or as quick as the white but it is still yummy.
Sprinkle the yeast over 1/2 c of the water. Add the 2 tsp honey- whisk until yeast disolves. Let stand until foamy- about 5 minutes.
Put into mixer, add butter (which i cube up roughly), 1 3/4 c warm water and 3T honey. Add 3 c of flour to yeast mixture and beat until smooth.
Add the flour 1 c at a time until the dough comes away from the mixture. After it has done that set a timer for 5 minutes and let the bosch (machine) do its work!
Butter your pans, 2.
Divide dough in half- shape dough into 2 loaves.
Cover and let the dough rise for a bit longer than 30 minutes.
Heat oven to 450* and when the dough is ready to go in turn it down to 400*. I bake them for 15 minutes and then cover them with foil for the next 20 minutes. And they turn out great- i also have a convection oven if that makes a difference for time. But i bake for 35 minutes total.