Friday, January 29, 2010

Bread Dough - Three flavours - part 2

Delicious Raisin Bread II

Good morning dear readers... I started this posting late last night , by the time I finished part I, I was freezing from cold, the temperature was -28C.

This morning still -27C below zero, It's a good time for a nice warm cinnamon and raisin bread to fill the house with amazing aroma , at the same time warm your house.

I bet when you try my recipe, you will keep it as a favourite, and you will never buy a raisin bread again.

Cinnamon Raisin Bread

makes three medium size or two large size loaves

1 1/2 cups of milk

1 cup of warm water (110F/45C)

2 pkg active dry yeast (if you have wild yeast add one cup and use one pkg of yeast)

4 eggs

1/2 cup sugar

1 tsp salt

1 cup butter (use 3/4 cup in the dough and save 1/4 to spread over the bread)

8 cups of unbleached flour

2-3 cups of raisin

2 tbsp of milk

3/4 cup of white sugar

2-3 tbsp cinnamon (use more if you like)


dissolve the yeast in the warm water and let it rise at least 1 minutes.

warm the milk add the butter and sugar and dissolve , let it cool. Whip the eggs with a fork, add them to the milk mixture, and when the yeast rise and get frothy add it to the milk mixture.

Sift your flour add the salt and the wet ingredients and the raisin, need well to combine and get a nice smooth dough. It's a beautiful dough and will not take long to mix.

At this time you have two options either to divide the dough into two freezer bags and leave them in the fridge overnight to rise slowly - which I normally do, or cover the dough and let it rise until doubled.

Divided the dough either into two large or three medium size balls.

Roll out on a lightly floured surface into a rectangle 1/2 inch thick.. Moisten dough with the milk by brushing the face of the dough, mix together 3/4 cup of sugar with 2 tbsp of cinnamon and sprinkle mixture on top of the moistened dough. I even sprinkle more raisin in the center as well. Roll up tightly as if you are rolling a cinnamon buns. Tuck ends under. place in well greased loaf pan , brush the top with melted butter and let it rise until double. (at least an hour)

Warm your oven at 425F and when its warm enough, lower the heat to 350F, bake your loaves for 35-45 minutes depends on your oven. Remove the loaves from pans, and brush them with melted butter and let them cool before you slicing... if you can wait !!!

Enjoy a nice slice...and remember me

The dough will keep rising in the fridge. It was pouring over...

A batch for the Farmer's Market in a 24 liter bin

Note: All bread freeze excellent, you can warm up in a preheated 350F oven for 5-7 minutes and they will be fresh as newly baked.


tasteofbeirut said...

I wish your market was in Dallas, so I could jump in the car and buy three loaves! This is just the kind of bread that one longs for in the morning with a steaming cup of black coffee! Thanks for the great recipe!

Arlette said...

Hi Joumana..Kifik,\
the recipe is very easy and delicious.

What is the name of the book you have... as this sounds a very interesting book.. you dont find this kind of book in the markets these days.

Nicole said...

Oh wow...
the raisin bread look amazing..
i have to try it soon.
thanks for sharing the recipe.

Lorraine @ Not Quite Nigella said...

I can't wait to try this! I think this would be superb come Winter where the aroma would fill the house beautifully. Thankyou for sharing! :D

Julia @Mélanger said...

Arlette, you really are the bread queen. You always have such a selection. I so have to try this one. Fruit breads are one of my favourites. I love the little swirl!

Noor said...

I love khubz anyway and this looks GOOD...