The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Response to Raisin Bread Qustions

Bob F's picture
Bob F

Response to Raisin Bread Qustions

aisin Bread: Response to Questions

Bob Finsterwalder

 Because my previous tries at bread making were negative I cut the recipe in half. I first started the yeast per instructions in warm water and let stand about ten minutes until it was foamy. Separately milk and butter were heated in a small sauce pan until the butter was melted. This step was set aside until it cooled. When the milk mixture was just warm the yeast (I am not sue how old the yeast was but probably no more that 7 months) mixture was added along with a tablespoon of sugar. The whole mixture was added to a stand mixer fitted with a dough hook. The bread flour was added a cup at a time with the raisins and mixed on low speed until the dough pulled away from the sides of the bowl. In all about two cups of the three cups were added. The resulting dough was very sticky and flour was added a little at a time to enable the kneading process. I kneaded the dough for about 3 to 4 minutes (About 1/3 cup less than the recipe amount was used) and placed it, covered, in a lightly oiled bowl. I heated the oven for one minute to "warm" and let the dough rise for one hour.

  I punched the dough down and shaped in a glass 9x5x3 loaf pan  I again warmed the oven for a minute and let it rise for another 45 minutes. I pre-heated the oven to 425 F and baked for 10 minutes then lowered the temperature to 350F for 25 minutes until the loaf sounded "hollow" when thumped. Voila a hard,dry, tough loaf.

 To answer another question the recipe was in volume measure not in mass (weight). All liquid measures were verified; nothing was left out or shorted

  Frankly at this point I don't know if this is just the way home-made bread is or if I am missing something. I'm puzzled how commercial bakers get light, moist loaves. Maybe it better eating through chemistry!

Comments

nbicomputers's picture
nbicomputers

its hard to say without seeing the formula but

this sounds very lean for rasin bread 1 pound of flour should take between 2 and 4 oz of sugar an egg  and about 2 4 oz fat rasin bread should be rich not lean

mixing the rasins should be added last and soked with water so the dry fruit does not take the water it needs from the bread drying it out.

it should be mixed at ;east 5 to 10 minutes after it cleans up the bowl and every time you add a little more flour means that flour will need at leaST 5 MINUTES TO ABSORB AND DELEVOP TO A DOUGH  THAT MEANS A LOT MORE TIME In THE MIXER

ADD THE RIGHT AMOUNT OF FLOUR AND LET IT MIX THE RIGHT AMOUNT OF TIME DON,T RUSH IT AND OR A DENSE heavy loaf is what you will get

ps sorry about the all caps i hit the caps lock key by mistake and today i feel to lazy to fix it

Richelle's picture
Richelle

As Norm says, it's hard to say without a recipe, but I myself make a lot of raisin-breads, normal yeast and sourdough and to resist the urge to add too much flour, you could try letting the dough stand for just half an hour or so when you have mixed all the ingredients in (autolyse). You can either soak the raisins before adding them, or make a much wetter dough that will firm up once the raisins have soaked up some liquid. The latter method works better with a sourdough though, as the fermenting times are much longer and the raisins therefore have more time to plump up.

For every 100 gr of flour I add a full tablespoon of sugar and sometimes I add eggs and butter, but when I make a sourdough, I only replace the water in my regular recipe by (soy) milk.

Good luck and don't give up!

 Richelle