It is our bake along #53 and we are making bread again. The recipe comes from Williams Sonoma and i actually find it strange that the weight volume of the bread flour from the book always different from the usual standard metric that we use..it's is about 156gm per cup of bread flour, not just this recipe alone..i wonder what metric version it is using.i just stick to the usual 125gm per cup. I didnt soak the yeast first as usual as all along i am using instant yeast which i think doesnt require it to be hydrated first unless the yeast has been kept for a long time then i might just test the yeast with water.
The dough was easy to handle, not really sticky and within minutes after mixing the ingredients, it formed a dough. I did not bake it in a loaf pan , instead i just shaped them into sort of logs and free form out of tin.
This is quite a delicious raisin bread with brown sugar and cinnamon filling, i think it pairs quite well , bread is soft but i find it turned a little dry the next day..best to be consumed on the same day..ok, who doesnt know that? ...so perhaps can make smaller loaves and keep them in the freezer.
|big, black raisins within the filling....|
Recipe ( from Williams Sonoma Baking Book or here ) , slightly changed
1/2 tbsp instant yeast
1.5 tbsp sugar
150ml warm water *
1/2 cup warm milk
21gm melted butter
1 small egg
375gm bread flour, or more if needed
3/4 cup dark raisins
78gm light brown sugar mixed with 2 tsp ground cinnamon
1. In the mixer bowl, put in the flour, add instant yeast, sugar and salt and stir to combine with a hook. Attach dough hook at slow speed and slowly pour in the milk, warm water, melted butter and egg and beat for about 2 mins. Add in the raisins and increase speed and let it beat till dough is smooth and pulls away from the sides of the bowl. I let it beat for about 10-15 mins. If dough is sticky, add flour little at a time.
2. Transfer dough to a greased deep bowl and turn to coat it with oil. Cover loosely with plastic wrap or towel and let it rise until doubled in bulk.
3. Turn the dough onto a lightly floured surface, divide the dough into 2 and let it rest for 10 minutes. Roll each dough into rectangle shape , put in half of the fillings, leaving about an inch border on all sides. Roll the dough from the longer edge and shape into a log. Pinch the ends and long seam to seal in the filling. Place the dough onto prepared pan and let it rise for about 1 hour.
4. Preheat oven to 180C and bake till loaves are golden brown about 30 minutes. Turn onto racks and let cool completely.
* i did not use all the water , left about 15ml.
|do you notice that the crust of this loaf is a little different from the top shorter loaf? i put them both loaves a|
little close to each other during the 2nd proofing, hence i had to pull the shorter loaf away and the dough deflated a little.
get the InLinkz code