408 Raisin/Cinnamon Bread
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
408 Raisin/Cinnamon Bread
# From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)
Here is a simple wheat/white flour bread recipe that makes wonderfully
large loaves of bread, that have excellent taste (like me :^). The
recipe is easily modified to make great raisin/cinnamon bread (= great
toast, or peanut butter sandwiches), just add the * ingredients, and
step 3a)
RAISIN/CINNAMON BREAD
approx. 3 cups starter (step 1) below)
3 - 3 1/2 cups bread flour, white
1/4 cup sugar
1/4 cup melted shortening
1 1/2 cups milk
3 tsp salt
3 cups whole wheat flour
* 2 T cinnamon (or to taste)
* 1 cup raisins (or more if you like raisins :^)
Yield: 2 large loaves
1) Prepare batter one of two ways:
a) 2 Tbs starter, 2 cups 85 deg. water, 3 c BREAD flour, 24 hrs @75 deg.
b) OR, 1 cup starter, 1 1/2 c flour (half all-purpose, half bread),
1 cup 85 deg water, 8 to 12 hrs at 85 deg.
2) In a large bowl, mix starter, 1 cup bread flour, and 1/4 cup sugar.
3) Melt the shortening, add the milk and salt to it. Heat to luke warm and
add to the batter.
3a) (for raisin cinnamon bread)
Add 2 T cinnamon and 1 cup raisins. Mix well.
4) Add the 3 cups whole wheat flour, 1/2 cup at a time, stirring well after
each addition.
5) Add one more cup of the white flour (if it'll take it) and stir well.
6) Turn out onto a board and knead in enough additional white flour until
dough is smooth and elastic (the usual 300 to 400 stokes or 15 min.).
7) Place into a greased bowl, turn, and cover. Proof until doubled in an 85
degree location...about 2 hours if all is well.
8) Punch down the dough and return to the warm place to rest for 30 minutes.
9) Divide the dough into 2 equal parts, knead each part for about 30 seconds,
form into loaves and place into loaf pans (seam side down).
10) Cover and let proof in the warm place for 1 1/2 hrs or until doubled.
11) Bake in a preheated oven for 45 minutes. When golden brown and the loaves
have shrunk away from the sides of the pans, they are done.
12) Place on wire racks to cool: brush tops with butter, then cover with thick
towels. Cooling takes about 3 or 4 hours. (Slow cooling brings out the
flavors in the bread better).
Compliments of "Adventures in SOURDOUGH Cooking & Baking" by Charles D.
Wilford.
Modified by: Brad Dixon
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