Artisan Raisin Bread

Categories    : Breads                          Breakfast Foods

                Sandwiches

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/2         pounds  Soft Buttermilk Bread Dough -- cantaloupe size

  1 1/2      teaspoons  cinnamon

     1/3           cup  sugar

     3/4           cup  raisins

  1              whole  egg -- beaten with 1 tbl water for egg washh

 

Ligtly grease a 9 x 4 x 3 loaf pan.

 

Cut dough and shape as if you were baking it as the buttermilk loaf.

 

On a ligtly floured board wit a floured rolling pin roll te dough out to a 8 x 16 inch rectangle. (about 1/4 inch thick)

 

Using a basting brush coat the surface of the dough with the egg wash.

 

Mix the cinnamon and sugar together then sprinkle over the egg wash.

 

Top with the raisins.  Gently press the raisings into the dough to make rolling the dough up easier.

 

Roll the dough up to fit the loaf pan. Pinch the edges and ends together to seal. Tuck te ends under the lkoaf and place the loaf seam side down in the pan.

 

Bake at 375 for 35-40 minutes until golden brown.

 

ALLOW TO COOL BEFORE SLICING.

 

Store in an airtigt container to keep te bread soft.

 

Description:

  "This recipe uses the the Soft Buttermilk Bread dough to make it."

Yield:

  "1 1/2 pounds"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 667 Calories; 6g Fat (7.0% calories from fat); 10g Protein; 156g Carbohydrate; 6g Dietary Fiber; 212mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 1/2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates.

 

Serving Ideas : Toasted for breakfast or use it to make grilled cream cheese sandwiches.  Serve with a hot cup of chai for a nice over all breakfast or snack.

 

NOTES : Why pay nearly $4 per loaf or more for raisin bread when it is so easy to make?

SOFT BUTTERMILK ARTISAN BREAD

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2               cups  warm water

  1                cup  buttermilk

  1 1/2    tablespoons  yeast -- OR two packages

  1 1/2    tablespoons  salt

  1 1/2    tablespoons  sugar

  6 1/2           cups  unbleached flour

 

In a 5 qt bowl or loose lidded container mix te water, buttermilk, yeast, salt and sugar together.

 

Mix in the flour.  You may have to use wet hands to do the last bit of mixing.

 

Cover ligtly and let rise, then fall until the top is flat in the container at room temperature, approx. 2 hours.  You can then use the dough, but it is easier to use if you chill it for several hours first.

 

Refrigerate unused doug for up to 7 days.

 

TO USE:

 

Grease a 1 1/2 pound loaf pan (9 x 4 x 3) preferably non-stick.

 

Dust top of refrigerated bread doug with flour.  Cut off approximately 1 1/2 pound ball of doug (cantaloupe size).

 

Dust te doug ball with flour then stretch the sides lightly to fold under the edges under the bottom of the dough.  No kneading.

 

Place in loaf pan, it should fill the pan about 1/2 full.

 

Allow dough to rest/rise for 1 hr and 40 minutes.

 

Dust top with flour then slash the top with a serrated knife. 

 

Coat the loaf with melted butter.

 

 

Preeat oven to 350.

 

Bake for 45 minutes.

 

LET COOL COMPLETELY OR IT WILL NOT SLICE PROPERLY FOR SANDWICES!

 

Description:

  "Part of te 5 minutes a day collection"

Yield:

  "4 1/2 pounds"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2825 Calories; 3g Fat (0.9% calories from fat); 93g Protein; 609g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 9873mg Sodium.  Exchanges: 38 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : If you are not going to use the dough on the same day you mix it you can actually mix it up and put it straight into the fridge.  It will take it longer to rise, but it will rise.