Enriched raisin bread (Wed 26.05).

Enriched raisin bread. More spices, eggs, butter and raisins compared to previous ones. Takes somewhat longer to rise due to the added butter.

Ingredients.

  • 500 g white bread flour
  • ground pepper (large pinch)
  • grated nutmeg (large pinch)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 tablespoons cane sugar
  • 200 g milk
  • 20 g fresh yeast
  • 2 small eggs
  • 40-50 g butter
  • 200 g raisins

1. Mix the flour, spices, sugar and salt in a bowl.

Make a well in the centre, pour in the milk. Crumble the yeast in the milk.

Mix the yeast and milk to a batter with some of the flour.


Add the 2 eggs to the mixture,.

Mix everything to a not too sticky dough. Turn out and knead to a smooth ball  (+- 3 minutes).


Knead the diced butter into the dough piece by piece (takes also some minutes).

Add the raisins to the dough.
Return to an oiled bowl,

Leave to rise for 1 hour.

2. Turn the dough out on a floured surface.

Form into a loaf and put in a greased baking tin (should be filled by 2/3).

Leave to rise for 1 hour or until doubled in size.

3. Bake in a preheated oven at 190-200 C for about 30 minutes.
Leave to cool on a wire rack.

Glazed the loaf with milk before baking. As a result bread was glued to the tin, some difficulties to get it out.

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2 small breads (Mon 10.05)

2 small breads.

Ingredients.

  • 500 g white bread flour
  • 100 g rye flour T130
  • 100 g wholemeal pastry flour
  • 1 teaspoon salt
  • 20 g butter
  • 20 g fresh yeast
  • 350 g water

1. Mix flours and salt in a large bowl. Add the butter, rub into the flour.  Crumble the yeast with some of the flour.
Add most of the water. Mix to a soft dough, add additional water if needed.

Knead for 2-3 minutes.
Leave to rise for 1 hour.

2. Divide the dough into 2  parts. Form each into a small ball and put in a greased baking tin.

Leave to rise for another hour.

3.  Bake in a preheated oven at 200 C for 30 minutes.
Leave to cool on a wire rack.

Straight white (Thu 29.04).

Two large white loaves.

Ingredients

  • 1000 g white bread flour.
  • 2 teaspoons salt
  • 40 g lard
  • 40 g fresh yeast
  • 620 g water

1. Mix flour and salt. Make a well in the flour, crumble the yeast  with some of the flour. Mix the yeast with 100 g of the water to a paste. Cover the mixture with some flour

and leave to rise for 15 minutes.

2. Add the lard and the remaining water and mix to a firm not  sticky dough. Knead for 3 minutes.


Leave to rise for 50 minutes.

2. Turn out the dough,

and form into 2 large loaves.

Put on a greased or floured tray. Leave to rise for another hour.

3. Bake for 35 minutes in a pre-heated oven at 220 C. Lower the temp to 190 C after 10 minutes.
Leave to cool on a wire rack.