The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1ST Post on the Fresh Loaf!! Very Beasty Raisin, Molasses and Aniseed Bread

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greedybread's picture
greedybread

1ST Post on the Fresh Loaf!! Very Beasty Raisin, Molasses and Aniseed Bread

Taken from my greedybread blog.....

So excuse me if It sounds like i know you...:)

Though hopefully, i will soon...

I love this bread! it’s so tasty and its great even after 5 days!

Scrummy!!

What more could you ask for?

Sorry, I have been a little quiet in the last week but I just have not felt yeasty at all!!

We are moving house, so it’s a bit stressful and the black dog is poking his nose out again.

Usually the yeasty beasties scare the black dog, but not of late:(

Marion Keyes was right when she said baking cakes helped her beat depression …

A true beasty!!

So without further blithering on my behalf….LETS GET YEASTY!!

What will you need?

  • 3 cups of Raisins
  • 4 tsp dried yeast
  • 4 tsp molasses
  • 3 tsp ground aniseed
  • 6 tbsp butter softened
  • 4 cups of Strong Bread Flour
  • pinch salt

Risen and ready to go!!

  • Soak your raisins in warm water (cover the raisins)  for 90 minutes at RT.
  • Drain Raisins (saving the water) and squeeze out the raisins, also saving the excess water.
  • Warm 1 cup of raisin water and add in yeast and warmed molasses, mix well and cover and place in warm area until creamy/frothy (20 minutes).
  • Place remaining 1 &1/4 cups of Raisin water in the fridge.
  • Place all dry ingredients in a bowl (flour , aniseed and salt) and mix through butter.
  • Add the raisin yeasty water mix to the dry to start forming the dough.
  • Remove extra raisin water from fridge and add in enough to make a smooth but slightly sticky dough.
  • Knead on slightly floured area for 5- 6 minutes.
  • Place in lightly oiled bowl and let rise until doubles in size , usually 2 hours

    Beautiful beasty!!

    • Remove dough from warm area and place dough on slightly floured area.
    • Dough should be quite sticky.
    • Toss raisins in flour, very lightly cover in flour.
    • Roll out dough slightly to about 25cm by 15 cm and lightly press 1/3 of raisins in the dough.
    • Fold over the dough like an envelope and flatten again with your palms and add in 2nd lot of raisins.
    • With the last addition of the raisins, roll up the dough and let it rest in its oiled bowl for about 20 minutes.

       

      Have a slice…

     

    • Roll the dough into 1 large or two smaller oval-shaped long loaves (as above).
    • Place dough on baking tray lined with baking paper.
    • Cover with a lightly oiled piece of glad wrap and then a tea towel.
    • Place in RT room and leave to rise for 1 hour.
    • Preheat oven to 250 Celsius , 40 minutes before bread is ready to go in.
    • You can place a baking stone in the oven and place the bread on this , if you have one.
    • When bread is ready to bake, place bread on tray in oven (or on stone).
    • Bake at high heat for 5-10 minutes and then reduce heat to 210 celsius and bake for a further 35-40 minutes.
    • Remove when deep golden brown.
    • Cool on a rack.
    • Mmmmm fruity

      Don’t forget to ENJOY, ENJOY, ENJOY!!!

      A wee bit of butter???

      This recipe was adapted from my recipe that I used here.

      You can also omit aniseed and used mixed spice or cinnamon.

http://greedybread.wordpress.com/2012/06/11/easy-peasy-pane-tramvai/

www.greedybread.wordpress.com.

Comments

Floydm's picture
Floydm

Welcome!

-Floyd

greedybread's picture
greedybread

cheers and heres to great blogging and baking:)

belle's picture
belle

I am definitely going to try this one soon...thanks so much for sharing..

 

Welcome to the club!