Wednesday, October 16, 2013

Bake Along #53 - Brown Sugar Raisins Bread (Williams-Sonoma)

Raisins, cinnamon, brown sugar
Another lovable combination, easily lovable :)

I baked only 1/4 recipe after I found out even half recipe still uses almost half a kg of bread flour. I guess it's pretty wise since the bread is best eaten on the baking day itself
It's still great to be eaten the next day by microwaving it about 15 secs. Throwing them in the toaster was great, too
To me, this bread is flavourful enough to eat on its own. Texture wise, it's not so fluffy but it's soft with a little chewiness. Nice!
Thanks for choosing this recipe, Joyce :)





Recipe is from the book The Williams-Sonoma Baking Book
or HERE

What you need:
1/4 recipe (for 1 20x10cm loaf pan)

1/4 tbsp active dry yeast
3/4 tbsp granulated sugar
75ml warm water (40-46degC)
60ml warm milk (40-46degC)
3/4 tbsp unsalted butter, melted, plus extra for greasing
1/4 tbsp salt
1/2 (30g) large egg, lightly beaten
240g bread flour
35g golden raisins (sultanas)
35g dark raisins

Filling:
40g firmly packed light brown sugar mixed with 1 1/4 tsp ground cinnamon

Method:
  1. In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 25ml of the water and stir to dissolve. Let stand until foamy, about 10 minutes
  2. Using breadmaker, add in the remaining water, milk, egg, and yeast mixture
  3. Followed by sugar, salt, flour and yeast
  4. Start dough cycle and after 5 mins kneading add in butter
  5. Let it knead and do the first proofing - total is 1 hour 30 mins
  6. Lightly grease and line the pan
  7. Take out the dough from the breadmaker and flatten using rolling pin
  8. Brush lightly with butter (my addition) and sprinkle with filling
  9. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, about 1 hour
  10. Preheat an oven to 175degC. Bake until the loaf are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaf out onto wire rack and let cool completely

 
 
 
 
This is for Bake Along , a baking event organised by  Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids
 

 

6 comments:

  1. Hi Alice,
    You're welcome! haha!
    Your bread texture looks very good! I don't remember making a quarter recipe before, it has always been been half or a third!
    Yes, this bread is best eaten on the day itself, on its own, it do not need any other spreads!
    Thanks for baking along with us!

    ReplyDelete
  2. Hi Alice,

    Yeah... wise thinking that you only baked 1/4 of the recipe. You are right that this bread is best consumed on the day of bake.

    Zoe

    ReplyDelete
  3. Love the results! Your loaf turned out FAB!

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  4. wow i love your loaf!! the spread in it seem to can't wait to ooze outtttt! yuuuummmm

    ReplyDelete
  5. hi alice, you are very right in describing the texture..! it's nice to be eaten on its own..since it is a little sweet too ..thx for trying the recipe and baking along!

    ReplyDelete

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