Tuesday, October 8, 2013

Brown sugar-raisin Bread ~ Bake Along # 53

I love baking bread and am very happy to see another bread recipe for Bake Along event # 53.  This recipe is pretty simple accept I do not like the measurement method.  I have used more than the 6 1/4 cups of flour called for in the recipe, probably due to the fact that my cups measurement is not very accurate.:P Nevertheless, the bread turned out to be delicious.  I did not divide the dough into two but just make a large roll and cut off the ends to fill a small pan and  baked a huge loaf in a bundt pan. I think it looks beautiful:). I baked it on a Sunday and had it for lunch.

This is from the small loaf pan
Brown sugar-raisin Bread
adapted from William Sonoma Collection Series, Bread
(183 calories/71g based on a 2000 calories diet)
1 Tbs. active dry yeast
3 Tbs. granulated sugar
1 1⁄4 cups warm water (105° to 115°F)
1 cup warm milk (105° to 115°F)
3 Tbs. unsalted butter, melted
1 Tbs. salt
1 egg, lightly beaten
6 to 6 1⁄4 cups bread flour, plus more
 as needed
3⁄4 cup golden raisins
3⁄4 cup dark raisins (forgotten about this!)

For the filling:
2⁄3 cup firmly packed light brown sugar
 mixed with 4 1⁄2 tsp. ground cinnamon
Spread with cinnamon sugar

In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.

In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl. The dough was still pretty sticky by the time I finished adding all the measured out flour, so I continue adding 1 tablespoon at a time until the dough is less tacky.

Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.

Lightly grease two 9-by-5-inch loaf pans. (I used a bundt pan and a small loaf pan)

Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.

Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely.
Makes two 9-by-5-inch loaves.

Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).
Ready to proof
An inch above the pan, ready to bake

I am linking this post to the Bake Along event organized by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and lena of frozen wings.

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