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!
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 …
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
- 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
- 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.
- 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.
Don’t forget to ENJOY, ENJOY, ENJOY!!!
This recipe was adapted from my recipe that I used here.
You can also omit aniseed and used mixed spice or cinnamon.