{"id":1504,"date":"2010-03-09T11:48:35","date_gmt":"2010-03-09T15:48:35","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1504"},"modified":"2010-03-09T11:48:35","modified_gmt":"2010-03-09T15:48:35","slug":"raisin-bread","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/raisin-bread\/","title":{"rendered":"Raisin Bread"},"content":{"rendered":"

\"Raisin<\/p>\n

Resurrecting an interest in breads and baking this is the second yeast bread dough that has seen some action in the kitchen the past few weeks. It is adapted from the book entitled Bread<\/em> by Joan Wiener and Diana Collier, from the 1973 edition.<\/p>\n

The single batch of dough yields two medium loaves or one medium loaf and four mini loaves. This bread is similar to most of the cinnamon raisin breads you will find in stores today, and slightly larger than the typical, and great toasted with some butter, or even cream cheese smeared on top. Of course, plain is just as wonderful too, with the dark and golden raisins, cinnamon, and sugar spiraled loaf; any slice is just plain goodness.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nCups<\/td>\nMilk, warmed to 110\u00b0 F.<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nButter<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nWater, warmed to 110\u00b0 F.<\/td>\n<\/tr>\n
2<\/td>\nPkg<\/td>\nActive dry yeast, (2 Tbsp.)<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nSoy flour<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nWheat germ<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nWhole wheat flour<\/td>\n<\/tr>\n
6<\/td>\nCups<\/td>\nUnbleached, All-purpose white flour (approximate, divided)<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nLight brown sugar<\/td>\n<\/tr>\n
2<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nGolden raisins<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nDark raisins<\/td>\n<\/tr>\n
3<\/td>\nLg<\/td>\nEggs, lightly beaten<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nSugar<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nCinnamon<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nPecans, walnuts, or other nuts, chopped<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nButter, melted<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nIn a saucepan or microwavable safe bowl warm the milk and butter until 110\u00b0 F<\/td>\n<\/tr>\n
2.<\/td>\nIn a separate small mixing bowl warm the water to 110\u00b0 F., then stir in the active dry yeast, and allow it to sit for 5 minutes or so to get the yeast activated.<\/td>\n<\/tr>\n
3.<\/td>\nIn a separate bowl of an electric mixer, combine the soy flour, wheat germ, and whole-wheat flour, 3 cups of the unbleached all-purpose white flour, light brown sugar, salt, and both raisins. Stir to mix well.<\/td>\n<\/tr>\n
4.<\/td>\nCombine the milk\/butter mixture with the lightly beaten eggs, and then combine this with the yeast mixture.<\/td>\n<\/tr>\n
5.<\/td>\nAdd the liquid ingredients to the dry ingredients and use a dough hook on medium speed of the electric mixer, beating until smooth. Add 1 cup at a time of the all-purpose flour until the dough forms a ball and releases from the sides of the bowl.<\/td>\n<\/tr>\n
6.<\/td>\nTurn the dough out onto a floured surface and knead the dough until smooth and elastic, about 5-10 minutes. Grease a large bowl and add dough to bowl, turning so the dough is well greased. Place in a warm (100\u00b0 F) draft free place until doubled in size, or about an hour or so. Meanwhile combine the \u00be-cup sugar with the 1 tbsp cinnamon, and chopped nuts if desired.<\/td>\n<\/tr>\n
7.<\/td>\nTurn dough out onto lightly floured surface and divide into two equal portions of dough that will weight about 2 pounds each. Roll each piece of dough in turn into long rectangle shapes the width of the size of the pan length, and then sprinkle the top evenly with the cinnamon sugar mixture. Roll up the dough jellyroll style and pinch the seams and ends together to form a smooth loaf. Then place the dough, seam side down in a well greased medium-sized loaf pan. Repeat the same for the other piece of dough.<\/td>\n<\/tr>\n
8.<\/td>\nBrush the tops and exposed sides of the dough with the melted butter, then place back in the a warm (100\u00b0 F) draft free place until doubled in bulk or about an inch from the top of the pan, or about an hour or so.<\/td>\n<\/tr>\n
9<\/td>\nPreheat oven to 375\u00b0 F, and brush the raised loaves again with more melted butter, then sprinkle more of the cinnamon sugar on top. Bake in the oven for 35 to 40 minutes or until they sound hollow when thumped on the bottom of the pan. Cool in the pans on a wire rack for about 10 minutes, then remove from the pans and allow cooling completely before cutting.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
\"Proofed<\/td>\n\"Raisin<\/td>\n<\/tr>\n
Proofed raisin bread dough<\/td>\nButter wash with sugar & spice<\/td>\n<\/tr>\n
\"Proofed<\/td>\n\"Cooling<\/td>\n<\/tr>\n
Ready for baking<\/td>\nCooling on the rack<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

The single batch of dough yields two medium loaves or one medium loaf and four mini loaves. This bread is similar to most of the cinnamon raisin breads you will find in stores today, and slightly larger than the typical, and great toasted with some butter, or even cream cheese smeared on top. Of course, plain is just as wonderful too, with the dark and golden raisins, cinnamon, and sugar spiraled loaf; any slice is just plain goodness. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[164,245,11],"tags":[2089,2099,1107,320,1103,1105,1106,1104],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1504"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=1504"}],"version-history":[{"count":4,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1504\/revisions"}],"predecessor-version":[{"id":1508,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1504\/revisions\/1508"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=1504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=1504"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=1504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}