Brown Sugar Raisin Bread
Yeast Breads
Baking Recipe Brown Sugar - Raisin Bread
Makes Two 9-by-5-inch Loaves
- 1 tablespoon active dry yeast
- 3 tablespoon active granulated sugar
- 1-1/4 cups (10 fl oz/310ml) warm water (105°-115°F/ 40°-46°C)
- 1 cup ( 8 fl oz /250 ml) warm milk (105°-115°F/ 40°-46°C)
- 3 tablespoons unsalted butter, melted, plus extra for greasing
- 1 tablespoon salt
- 1large egg, lightly beaten
- 6-6 ¼ cups ( 30-31 oz / 940-970g) bread flour plus extra as needed
- ¾ cup ( ¼ oz /140g) golden raisins ( sultanas ) ( A kind of Kishmish )
- ¾ cup (4 ½ oz/140g) dark raisins ( A Kind of Kishmish )
For the filling
- 2/3 cup (5oz155 g) firmly packed light brown sugar ( se note ) mixed with 4 ¼ teaspoons ground cinnamon ( Dalchini or Darchini in Urdu )
In a bowl, sprinkle yeast and a pinch of the granulated sugar over ½ cup ( 4 fl oz /125 ml) of the water and stir to dissolve. let stand until foamy, about 10 minutes
in a heavy-duty mixer fitted with the paddle attachment, combine the remaining water the milk melted butter, remaining granulated sugar, salt, egg, and 2 cup ( 10 oz /315 g) of the flour. Beat on Medium speed until creamy, about 1 minute. Add the yeast mixture and ½ cup ( 2 ½ oz /75g) 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 bowl sides.
Switch to the dough hook. Knead medium- low speed, adding flour 1 tablespoon 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, 1-1 ½ hours.
lightly grease the bottom and side of two 9 by 5 inch ( 23-by-13-cm) loaf pans. turn the dough out onto a lightly floured board.
Divide the dough in half and roll or pat each half into an 2-by-12-inch ( 20-by-30-cm) rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch (2.5cm) border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log Pinch the ends the long seam to seal in the filling. Place each log. seam side down, in a prepared pan cover loosely with plastic and let rise at room temperature until about 1 inch ( 2.5 cm ) above the rim of each pan. 1-1/2, hours.
Preheat the oven to 350°F ( 180°C). Bake until the loaves are golden brown and pull away from the pan sides, 35-40minutes. Turn out onto racks and let cool completely.
Note
Brown Sugar
Brown sugar is granulated sugar combined with molasses to make a soft, richly flavored sweetener. Two main types are available, light and dark. light brown sugar, also called golden contains a relatively small amount of molasses and gives a delicate yet distinctive flavor to breads. Dark brown sugar has a higher molasses content and is moister with a more assertive flavor measure brown sugar by firmly packing. it into a measuring cup. it should be retain the shape of the cup when tapped out.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment