Tuesday, March 10, 2009

When Two Become One, Part 2

This is the follow up to yesterday's post. Using the basic off-white sandwich bread recipe I posted yesterday, you can add a few ingredients to get this awesome cinnamon-raisin loaf. And if you want a loaf of each, instead of two loafs of one or the other, you can do that too with a little alteration.

Cinnamon-Raisin Bread
Adapted from the Bread Bible, by Rose Levy Beranbaum
Makes two loaves.

Ingredients:
one recipe of off-white sandwich bread
1 cup raisins
1/4 cup plus 2 tbs. sugar
4 tsp. cinnamon
one lightly beaten egg

Directions:
If you want to make both loaves cinnamon-raisin.
-Follow the directions for making the off-white sandwich bread. Mix in 1 cup of raisins when you mix in the milk-yeast mixture and the butter (after the starter is done fermenting).
-After the dough rises for the first time, fold it like a business letter once (see video here), then return it to its bowl and place it in the refrigerator for 1 hour.
-Combine the cinnamon and the sugar in a small bowl.
-After an hour, divide the dough in half. Return one half to the fridge, and roll the other half out until it is a 7 by 14 inch rectangle. Brush with beaten egg, then sprinkle with half of the cinnamon sugar, leaving a 3/4 inch margin on all sides.
-Starting with a short side of the dough, roll the dough up tightly. Brush the top of the dough with egg and squeeze the dough gently with each roll so it will adhere to the filling. When you get to the end, pinch the dough to seal in the filling. Fold under the sides and pinch to seal.
-Place the dough seam-side down in a greased 8.5X4.5 in. loaf pan.
-Repeat with the second loaf.
-Cover both loaves with oiled plastic wrap, and let rise 1 to 2 hours or until the center is 1 1/2 inches higher than the sides of the pan. If you press the dough with your finger, it won't bounce back quickly.
-Preheat the oven to 350 degrees with one rack in the lowest possible position, and the other rack just above it. Place a baking sheet on each rack. (If you have a pizza stone, place that on the top rack.)
-Set the pans on the top baking sheet. Toss 1 cup of ice cubes into the baking sheet on the bottom rack and immediately shut the oven door. Bake for 50 minutes or until the bread is golden brown and the internal temperature is 210 degrees. Halfway through, rotate the pans.
-Remove the bread from the oven and let it rest on a wire rack until cooled. Remove from the pan and cool completely, about 1 hour, before slicing.

If you want to make one loaf of cinnamon-raisin and one loaf plain.
-Follow the off-white sandwich bread directions until after the first rise. When you scrape the dough out of the bowl to fold it, divide the dough in half. With half of the dough, proceed with the off-white sandwich bread directions (fold like a business letter twice, return to bowl, rise again, etc.) With the other half of the dough, gently incorporate 1/2 cup of raisins into the dough while folding the dough like a business letter once, then return to the bowl. Place in the refrigerator for 1 hour.
-Combine 2 tsp. cinnamon and 3 tbs. sugar in a small bowl.
-After an hour, roll out the cinnamon-raisin dough until it is a 7 by 14 inch rectangle. Brush with beaten egg, then sprinkle with the cinnamon sugar, leaving a 3/4 inch margin on all sides.
-Starting with a short side of the dough, roll the dough up tightly. Brush the top of the dough with egg and squeeze the dough gently with each roll so it will adhere to the filling. When you get to the end, pinch the dough to seal in the filling. Fold under the sides and pinch to seal.
-Place the dough seam-side down in a greased 8.5X4.5 in. loaf pan.
-Cover with oiled plastic wrap, and let rise 1 to 2 hours or until the center is 1 1/2 inches higher than the sides of the pan. If you press the dough with your finger, it won't bounce back quickly.
-Preheat the oven to 350 degrees with one rack in the lowest possible position, and the other rack just above it. Place a baking sheet on each rack. (If you have a pizza stone, place that on the top rack.)
-Set the pans on the top baking sheet (you can bake the off-white sandwich bread and the cinnamon-raisin at the same time). Toss 1 cup of ice cubes into the baking sheet on the bottom rack and immediately shut the oven door. Bake for 50 minutes or until the bread is golden brown and the internal temperature is 210 degrees. Halfway through, rotate the pans.
-Remove the bread from the oven and let it rest on a wire rack until cooled. Remove from the pan and cool completely, about 1 hour, before slicing.

3 comments:

Taylor Robinson said...

I want that

Elra said...

Wow, this really look delicious. I like the cinnamon and the raisins too.
Cheers,
elra

squirrelbread said...

oh this looks lovely! i just stumbled over here and love what i see!

cheers,

*heather*