Guess who got a new stand up Mixer?(hint: It’s me!!)
For the past two years, I’ve made doughs by hand and was quite tired of it by the time I did the perogie recipe earlier this year. You could only imagine how happy I am to enter into the twentieth century.
This is the first recipe made with said mixer, a nice little brunch bread that goes well with your coffee or tea. It’s not complicated, but will take up about half an afternoon. If your pressed for time, it’d be best to wait until you have a day off.
- 1 cup raisins
- 1/3 cup milk
- 1/4 oz. dry yeast (1 package)
- 1 cup milk
- 1/2 cup sugar
- 1 egg, beaten
- 1/4 tsp. salt
- 1/2 cup butter, melted
- 1 tsp. ground cardamom
- 4 cuo all-purpose flour
- 3 Tbsp. sugar
- 2 Tbsp. ground cinnamon
- 1 egg white, lightly beaten
Cover raisins with water and soak. Set aside.
In a small sauce pan, scald 1/3 cup milk. Remove from heat and allow to cool to 105 to 115 degrees. Sprinkle yeast in milk, and stir until yeast is dissolved. Set aside.
In a large mixing bowl, combine the 1 cup milk, 1/2 cup sugar, egg, salt and melted butter. Stir in yeast mixture.
In a different bowl, combine the cardamom and flour, and then gradually add to milk mixture, stirring until a soft dough forms.
Turn dough out on a lightly floured board; knead until smooth and elastic. Or you can place in your brand spanking new mixer and allow the dough arm to do all the work here for you.
Once kneaded, place the dough in a bowl and cover with a damp cloth. Let rise until doubled in size, 60-90 minutes. Punch dough down and place on a lightly floured board. Roll into a 14 x 12 inch rectangle. Combine the tablespoons of sugar and cinnamon, and sprinkle over dough. Drain raisins, and sprinkle over cinnamon mixture. Roll up jellyroll fashion. Place roll on a greased baking sheet, seam side down. Cover and let rise in a warm place 35 minutes.
Preheat the oven to 350 degrees F.
Once the load is ready, brush dough with egg white. Score as desired.
Bake at 350 degrees for 25-30 minutes or until loaf sounds hollow when tapped.
Yield 1 loaf
Technorati Tags: Recipes, Raisins, Raisin Bread, Bread