So it’s been a while since I’ve posted. It’s been pretty hectic over the past month but I’ve gotten back into baking!
Before I got my new camera I baked some awesome Sourdough bread from my book Bread Baker’s Apprentice. It’s too bad I couldn’t get any pictures. I actually I had to head out a couple of times in the process of making this bread, so it took about 3 days with two 8 hour sittings in the fridge. The sourdough flavour stood out more with those sitting I think. I’ll try again later. But I had the urge to eat some toasted raisin bread smothered in butter.. so using my new camera, I’ve documented what I could. I haven’t gotten used to this camera yet, I may have some fuzzy pictures…
I used the recipe from The Bread Baker’s Apprentice; and so I can’t post the recipe but I think most raisin breads are made this way.
The dough is like a white bread with milk, egg and butter (buttermilk is an option too but don’t warm it up). It gives it a nice light crumb for toasting. Also cinnamon is added to the dough of course!
Once it’s all kneading, you can add the raisins and walnuts; kneading them in evenly.
You don’t need to make the cinnamon swirl in the middle, but I love that extra cinnamon sugar. I rolled it out about in inch thick, buttered it up a little and added the cinnamon sugar (1/2 cup sugar + 2 tbsp cinnamon). I only added about half of that because it looked like a lot, but when toasted I could barely taste it. So don’t be scared and add the whole thing! I also included a tsp of cardamom, love that spice.
It should rise above the rim of the baking pan. When I baked it, it didn’t pop up more than when I put it in there unfortunately. But it still tasted awesome!
In the book, it also suggests that right after baking you can butter the top and roll it in cinnamon sugar. I might try that next time too..