After being inspired to try my hand at cinnamon-raisin bread for... oh, probably a month, I finally made a loaf! I posted a photo of this bread last night, and a recipe was (lovingly) demanded...
Sunny- here's your proof.
Cat’s Basic Bread
(heavily adapted
from Apples for Jam by Tessa Kiros)
I’ve made the below bread many times, the original loaf that
Tessa made is light, white and lovely. I
wanted something darker, so I’ve been tweaking my flour & sweetener more
towards wheat and molasses. The below recipe is full of suggestions, mostly
because this loaf is rarely replicated in any identical way. I follow the bones, but let the kitchen goddesses
lead the way as I mix, so my notes are NOT precise, but they work for me). Bread is my comfort, as I make it, and yes, as I eat what I have made.
1 cup warm milk
(comfortable to your fingers, not hot, just above room temp.) (If you’re out of
milk, you can use just water, or a water-cream combo… it makes the bread less
rich, but still good)
2 ¼ teaspoons of
active dry yeast (or one ½ oz. packet)
2 tablespoons of
honey (local is better! Trust.)
3 2/3 cup flour (I usually use something roughly like 1 2/3 cup wheat, 2 cups
unbleached all purpose, but this time I did 1 cup wheat, 2/3 cup spelt, 2 cup white…or
something like that, I’m not the most specific baker when it comes to flour
combos, I just aim to hit the total, with the majority being white, to make sure all the glutens and things are happy.)
½ teaspoon salt
1 egg
3 tablespoons butter,
melted (sometimes I use 2 eggs total instead of butter… if I’m running low
on butter I’m saving it for the toast!) (Or if I’m just not feeling like putting
extra butter in the loaf, because I know how much I enjoy slathering on later).
*optional and totally worth it- 1 tablespoon sorghum molasses (this molasses has made me SPOILED
for the stuff you can find in grocery stores- if you see local molasses, BUY IT. Worth its weight in flavor-gold)
Raisin Bread filling
2 tablespoons brown sugar (optional… but really, you want
it)
As much cinnamon as you can handle
At least a ½ cup of raisins. (I’m guessing here, I didn’t
measure)
In a smallish bowl, combine the milk, honey, molasses and
yeast. Let it sit for 5-10 minutes until the yeast is bubbly and activated.
While the yeast is doing its science dance, combine your
flours and the salt in a large mixing bowl (use a sifter if you have it).
In your measuring cup (if safe) microwave the butter to melt,
approx. 40 seconds does it for our machine. (You can get fancy and melt it on
the stove in a pan too, if you’re anti micro.)
Gently whisk the egg into the butter until combined, and add
to the flour.
By now the yeast should be ready to go! Hooray! Add it to
the flour and mix it up into a dough.
If you mix by hand like me, last night I discovered my
spatula makes a great mixing tool when combining dough until I can knead it
without becoming a doughy mess myself. (Don’t forget to take your rings off!)
Knead into a tight dough mound, put it back in the mixing
bowl if you did all that work on the counter, cover and let the loaf rest &
rise for 1 ½ - 2 hours in a warmish, draft-free, animal/kid safe spot.
After it’s risen and at least doubled in size, punch it down
in the bowl, and dump it on your floured surface/counter. Pat (use your
muscles!) it out into a rough rectangle, and then use your rolling pin to
REALLY get that thing flat, not pizza flat, but flat. You’ll know, I trust you. It doesn’t matter if you don’t have a perfect
rectangle, mine was more of a rough rectangle blob with a pointy end.
Sprinkle your sugar/ cinnamon mixture evenly across the now
flat loaf, add more of either if you need it. Evenly distribute the raisins as
well.
Grease & flour your loaf pan, I used coconut oil with
much success this time around.
Starting at the nice end of your “rectangle”, tightly roll
the loaf into a log, tucking any raisins that escape back where they belong. Place
a hand on either end of the loaf (where the spiral will be) & compress it
as you tuck the top of the log towards the bottom. Place it in your pan, seam down, and SMUSH it
as much as you can (I don’t know why, it just felt right).
Cover again and set a timer for 20-30 minutes. When the
timer goes off, turn on your oven to 375 °.
I’m assuming your oven will take 20-30 more minutes to get
up to heat, if your loaf hasn’t risen much, you can let it go longer.
Pop your loaf into the center of the oven, and bake for 25-35
minutes, depending on how dark you like your crust. Carefully remove it from
the pan and tap the bottom, it should be solid & sound nice and
hollow.
Congratulations! Your bread is done. Please try not to burn
yourself cutting the first piece.
xoxox,
Cat
