February 5, 2015 - 10:04pm
Soft 'shredable' rasin bread formula please
I want to try my hand at a raisin sandwich loaf like the ones we used to buy from different bakeries in South Africa. From what I can recall about the taste, it's basically an enriched white bread with raisins. Would a brioche baked in a sandwich pan work?
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No real reason for it to not work - the dough will hold the raisins in-place unlike a soft cake mixture which might let them sink to the bottom if you're not careful... So its essentially a "yeasted tea loaf" (as we might call it in the UK) so there will be many recipes for those if you want to compare.
Good luck & post photos :)
-Gordon
with raisins added is what comes to my mind, not having seen the South African bread you referred to.
Try using shortening at a level of 6% to 8% with a standard white bread formula. This will "shorten" the crumb, making it much softer. Sugar level is usually higher in raisin bread (as compared to regular white bread) at a level of 6%.
Bob
A quick check revealed this recipe from a cooking school in Cape Town. Sounds delicious. I see they use cake flour, not regular flour or bread flour. I can't imagine making bread with cake flour, but perhaps they call their cake flour something different than we do. There are a couple of other recipes out there too.. one which uses a bread flour.
http://shanaazparkercooking.com/html/raisin_bread.html