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Sunday, March 21, 2010

Raisin Bread

This amazing recipe has been adapted from a bread served at the Palace Hotel in San Francisco even before World War I. It has held the test of time and is truly something that you will enjoy to the last crumb, with butter of course (with butter is always better). Here's what you'll need.

If you are planning this recipe in advance, you will benefit from making this step a night before
Combine in a bowl;
- 1 1/2 cups sultana raisins
- Sherry or Cognac to barely cover
- 1/2 tsp ground mace (i used cinnamon and it was just as good)
- Grated fresh orange rind
The raisins will soak up all the flavors and it will bring amazing aromas to your bread.

For the bread:
- 1 package active dry yeast (2 1/2 tsp)
- 2 Cups lukewarm milk
- 1/3 cup granulated sugar
- 1Tablespoon salt
- 1 Tablespoon butter
- 5 to 6 cups of all-purpose flour

Dissolve the yeast in 1/4 cup of the warm milk let it foam up on the side. Combine the rest of the warm milk, sugar, salt, and 3 Tbsp butter in a large bowl. Add the yeast mixture, then, using one hand or a heavy wooden spoon, gradually sti in enough flour to make a stiff dough. Turn out on a floured surface and knead for about 10 minutes, until smooth, elastic, and glossy. Place in a buttered bowl and turn to coat the surface with butter.

Cover and set in warm, draft-free spot to rise until doubled in bulk, about 2 1/2 hours. I place the bowl on top of my preheating oven and the warmth from the oven really accelerates the rising stage.

Punch down the dough and knead for 3 minutes. Return to the bowl, cover and let rise again for 30 minutes.

(After having been punched down and kneaded)

(Having risen for another 30 minutes after punch down )

Divide the dough into 2 equal pieces and roll each other out into a rectangle about 7 by 20 inches.

Brush with melted butter and sprinkle with raisin mixture.

Roll the dough up tightly; tuck the ends under. Fit each roll, seam side down, in two well buttered 8x4x2-inch loaf pans.

Cover and let rise in a warm spot till the dough shows just above the top of the pans.

Beat together; 1 egg yolk and 2 tablespoons of cream and brush mixture on loaves.

Bake in a preheated 400 degrees Fahrenheit oven for 10 minutes, then reduce the heat to 350 and continue baking for 20 to 30 minutes or until the loaves sound hollow when tapped on top and bottom. 

This recipe resulted in a very moist and extremely tasty raisin loaf. Amazing warm with butter for breakfast or dessert! Enjoy! Any questions or concern about this recipe, please leave a comment on this post. Thanks!

Eat well, sleep well and till tomorrow!


1 comment:

  1. This raisin bread was delicious! Merci beaucoup!