July 29, 2017 - 2:50am
Just out of the oven...Cinnamon Raisin bread...
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Just out of the oven...Cinnamon Raisin bread...
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Please show us the crumb.
As soon as I cut it, made in two balls so I can freeze half....made this a couple of times now, recipe works great.
Raisin bread soft
Does the egg go into the dough or is it just for washing the risen loaves before baking?
1 Egg in the mix, can egg wash as well if you want, I just rubbed butter on top. This is the YouTube link for the recipe https://youtu.be/L70qCa0-4yE I didn't bother with milk powder which is also in the video...would love to hear how you get on with it.
I'm sitting here making noises about how good your loaf looks (and startling the dogs next door).
I was a bit shocked at the vast amount of yeast in the recipe, but I'm assuming it is to counteract the negative effect of the cinnamon on the rise. Do you find that the timing is really different on this loaf from your plain one?
Looking forward to the crumb shot!
yes I am surprised at how much yeast is in this loaf, and was going to try less , can't be to counteract cinnamon because there is no cinnamon in her recipe...lol I have just added it ....I will have to try it with less, but because I don't do this loaf often and it's my husbands favourite didn't want to spoil it... I worried about timing and the recipe said 30 mins. I cooked it 35 mins. same as my white and took the temperature 200 deg so took it out... will post crumb shot later. Hope dogs next door are not traumatised...lol. If I was to try less yeast how much should I reduce it...?
crumb shot....happy happy happy. The thing I love about baking the unexpected....
to the promise of the crust!
While the amount of yeast seems high to me, I have very little experience with commercial yeast recipes so it could be just me not getting it. The extra yeast is certainly going to speed up the timing, and likely give a higher rise and have an impact on the flavour, and apparently is just a bonus that it made your addition of cinnamon a non-issue.
Really well done, and I sure hope that your husband is appropriately appreciative of getting spoiled with this!
I am very happy with result, the timings worked out pretty much the same as my white loaf which only has 2.25 tsp yeast I'm very new to this but the raisin bread does seem to be over dosing on yeast...I will try it with half the yeast next time husband will suffer the consequences...lol. We have a good system he cooks for me and I bake bread And few cakes here and there...lol
The higher yeast is required because of the high quantities of butter and sugar almost 4.6% of each. No quantity was given for the salt but usually this is halved to 1% for the same reason . Reducing the yeast is fine it will just extend the bulk fermentation time, at just under 3% its not excessively high for a rich fruit dough, and you didn't say what type of yeast was employed which can also make a difference or the length of time for the BF. The baking temperature needs to be lowered because of the fat and sugar content and a close eye kept as the colour change is quite rapid especially if the temperature is on the high side.A sugar wash when straight from the oven gives a great shine, I like sugar with a squeeze of lemon zapped in the micro wave to melt . A very nice pair of uprights that used to be a common sight for the very reason you have stated they were easily separated as they pull apart either for sharing or for Ron (later on)
kind regards Derek
Thank you for that Derek...the salt was up to your taste the recipe said so i used 1.5.tsp same as for my white bread. I'm glad the yeast doesn't sound high to you its working so well I might leave it alone...lol the yeast is just called Easy Bake powdered yeast. The temp was 180 C and yes I covered it for the last 10 min or so. The BF was 40 mins in microwave with 3/4 cup of boiling water beside it. I also increased the cinnamon I had originally guessed 1 tsp but increased to 1.5 tsp this time, the recipe didnt use cinnamon but not knowing the rules I threw it in .... I have made this loaf just a few times and it works every time although I mixed raisins and sultans this time and the two balls works great for freezing, I think I will do my white the same way today...
this looks yummy.
claudia
It is so nice when it works....lol I can now make two loaves a white and a cinnamon raisin ....lol
you can use mixed spice to instead of just the cinnamon
will have to try that...thanks yozzause...