I have grown few inches taller, the reason for getting taller is because of the compliments, I got from my inlaws and my hubbies grandmother for this delicious bread.They all coudn't stop talking about the taste.
My MIL said last time she had such a delicious raisisn bread was when she was young. And grandmother remarked well this bread tasted like I remember how a raisin bread should taste.
So with all these praises I received from them I was walking in clouds for a while :-)
When ever I made a sweet bread I tend to give a share for my inlaws as I know how much my FIL loves these kinds of bread.
So when I made this bread I had to wait for one hour to cut them as the book said don't slice them for atleast 1hour.I don't think I waited for a hour to cut them. I cut half and took to my inlaws place.
I was with cycle so while bycling towards their home (I have a basket in front of the cycle to put things) in this cold winter evening ( it was arounf 5 in the late afternoon) I got this delicious aroma of freshly baked bread from the basket.
The recipe is from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread and I must admitt I am totally in love with this book.
There is so much wonderful breads in this book that I want to try and make all of them.
Another bread I made from this book is Celeration bread
In the recipe they did ask walnut which i didn't add, I thought i will keep the walnuts for another time.
You can make 2 1 1/2 pound loaves, but I made a one huge loaf.
3 1/2 cups unbleached flour
4 tsp granulated sugar
1 1/4 tsp salt
2 tsp instant yeast
1 1/4 tsp ground cinamon
1 large egg slightly beaten
2 tbsp butter melted ( room temperature)
1/2 cup butter milk or whole milk ( I used butter milk)
3/4 cup water( room temperature)
2 cup raisins
1. Stir together the flour, sugar,salt , yeast and cinamon in a mixing bowl ( or in the bowl of a electric mixer). Add the egg, butter, buttermilk and water. Stir together with a large spoon ( or mix in low spees with the paddle attachment) ubtill the ingridients come together and form a ball. Adjust with flour ir water if the dough seems to sticky or too dry and stiff.
2. Sprinkle flour on a counter, transfer the dough to the counter and begin kneeding ( or mixing on medium speed, switiching to the doug hook). The dough should be soft and pliable, tacky but not sticky.
Add flour as you kneed by hand for aproximatley 10 minutes ( or by machine for 6 to 8 minutes).
Sprinkle in the raisins in the final 2 minutes of kneading ( or mixing) to distribute them evenly and to avoid them crushing them too much.
If you are mixing with machine you may have to fibishg kneading by hand to distribute the raisins evenly.
Lightly oil a large bowl and tranfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with a plastic wrap.
3. Ferment at room temperature for 60 to 90 minutes, or untill the dough is double in size.
4. If you are making 2 loaf divide the dough into 2 equal pieces or like i did make them into a one large loaf.
5. Flaten the dough with your hand, folding in the edges to make even- sided rectangle .
Work from the short side of the dough, roll up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension.
The roll will spread out as you roll it up.
Pinch the final eand closed with the back edge of your hand or with your thumbd. Place the loaf in a lightly oile pan. The ends of the loafs should touch the ends of the pan for even rising.
You don't have to do the step 5 if you don't have to, then just make into a normal shape and bake them. 6. Proof at room temperature for 60 to 90 minutes. or when it is doubled in size. 7. Preaheat the oven tpo 350°F with the oven rack in the middle shelf. Place the loaf pan on a sheet pan. 8. I made a big one loaf so I baked them for 50 minutes. Slice them atleast after one hour.