I love baking bread and am very happy to see another bread recipe for Bake Along event # 53. This recipe is pretty simple accept I do not like the measurement method. I have used more than the 6 1/4 cups of flour called for in the recipe, probably due to the fact that my cups measurement is not very accurate.:P Nevertheless, the bread turned out to be delicious. I did not divide the dough into two but just make a large roll and cut off the ends to fill a small pan and baked a huge loaf in a bundt pan. I think it looks beautiful:). I baked it on a Sunday and had it for lunch.
Brown sugar-raisin Bread
adapted fromWilliam Sonoma Collection Series, Bread
(183 calories/71g based on a 2000 calories diet)
Ingredients:
1 Tbs. active dry yeast
3 Tbs. granulated sugar
1 1⁄4 cups warm water (105° to 115°F)
1 cup warm milk (105° to 115°F)
3 Tbs. unsalted butter, melted
1 Tbs. salt
1 egg, lightly beaten
6 to 6 1⁄4 cups bread flour, plus more
as needed
3⁄4 cup golden raisins
3⁄4 cup dark raisins (forgotten about this!)
For the filling:
2⁄3 cup firmly packed light brown sugar
mixed with 4 1⁄2 tsp. ground cinnamon
Directions:
In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup 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 sides of the bowl. The dough was still pretty sticky by the time I finished adding all the measured out flour, so I continue adding 1 tablespoon at a time until the dough is less tacky.
Makes two 9-by-5-inch loaves.
