b*o
2 楼
Reinhart的bread baker's apprentice
【在 b**o 的大作中提到】
: 想趁thanksgiving break try一把。
: 谢谢！
【在 b**o 的大作中提到】
: 想趁thanksgiving break try一把。
: 谢谢！
i*c
3 楼
b*o
4 楼
Makes 2 Loaves
3.5 Cups (16 oz.) Unbleached Bread Flour
4 Tsp (.66 oz) Granulated Sugar
1 ¼ Tsp (.31 oz.) Salt
2 Tsp (.22 oz) Instant Yeast or
2.5 Tsp (.27 oz) Active Dry Yeast
¾ Cup (6 oz.) Water
1 ¼ Tsp. (.16 oz) Ground Cinnamon
1 Large (1.65 oz.)Egg, slightly beaten
2 Tbs (1 oz) Shortening, melted or at room temperature
½ Cup (4 oz) Buttermilk or whole milk, at room
temperature
1 ½ Cups (9 oz) Raisins, rinsed and drained
1 Cup (4 oz) Chopped Walnuts
Stir together flour, sugar, salt and cinnamon in a mixing bowl. Add the egg
, shortening, buttermilk and fermented yeast. Stir together with a large
spoon (or mix on low speed with the paddle attachment) until the ingredients
come together and form a ball. Adjust with flour or water if the dough
seems too sticky or too dry and stiff.
Sprinkle flour on a counter, transfer the dough to the counter, and begin
kneading (or mixing on medium speed, switching to the dough hook). The
dough should be soft and pliable, tacky but not sticky. Add flour as you
knead (or mix), if necessary, to achieve this texture. Knead by hand for
approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in
the raisins and walnuts during the final 2 minutes of kneading (or mixing)
to distribute them evenly and to avoid crushing them too much. (If you are
mixing by machine, you may have to finish kneading by hand to distribute the
raisins and walnuts evenly.) The dough should register 77 to 81 degrees F.
Lightly oil a large bowl and transfer the dough to the bowl, rolling it to
coat it with oil. Cover the bowl with plastic wrap.
Proof at room temperature for approximately 2 hours, or until the dough
doubles in size.
Divide the dough into 2 equal pieces and form them into loaves. Place each
loaf in a lightly oiled 8 ½ by 4 ½" pan, mist the tops with
spray oil and cover loosely with plastic wrap.
Proof at room temperature for 60 to 90 minutes, or until the dough crests
above the lips of the pans and is nearly doubled in size.
Preheat the oven to 350 F with the oven rack on the middle shelf. Place
the loaf pans on a sheet pan, making sure they are not touching each other.
Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking
and continue baking for another 20 to 30 minutes, depending on the oven.
The finished breads should register 190 F in the center and be golden brown
on top and lightly golden on the sides and bottom. They should make a
hollow sound when thumped on the bottom.
Immediately remove the breads from their pans and cool on a rack for at
least 1 hour, preferably 2 hours, before slicing and serving.
Alternatives:
Add a Cinnamon Swirl - Make cinnamon sugar by stirring together ½
cup granulated sugar and 2 Tbs. ground cinnamon. After dividing the dough
into 2 equal pieces, roll out each piece with a rolling pin to a rectangle
5" wide by 8" long and approximately 1/3" thick. Sprinkle cinnamon sugar
over the surface of the rectangles and then roll up the dough into a tight
sandwich style loaf, pinching the seam closed with your fingers. When you
slice the baked bread, there will be a cinnamon swirl that not only looks
pretty, but will also add additional cinnamon-sugar flavor.
Cinnamon sugar topping - Brush the tops of the baked loaves with melted
butter as soon as they come out of the bread pans. Then roll them in the
cinnamon sugar. When the bread cools, the top will have an additional sweet
and crunchy flavor burst.
3.5 Cups (16 oz.) Unbleached Bread Flour
4 Tsp (.66 oz) Granulated Sugar
1 ¼ Tsp (.31 oz.) Salt
2 Tsp (.22 oz) Instant Yeast or
2.5 Tsp (.27 oz) Active Dry Yeast
¾ Cup (6 oz.) Water
1 ¼ Tsp. (.16 oz) Ground Cinnamon
1 Large (1.65 oz.)Egg, slightly beaten
2 Tbs (1 oz) Shortening, melted or at room temperature
½ Cup (4 oz) Buttermilk or whole milk, at room
temperature
1 ½ Cups (9 oz) Raisins, rinsed and drained
1 Cup (4 oz) Chopped Walnuts
Stir together flour, sugar, salt and cinnamon in a mixing bowl. Add the egg
, shortening, buttermilk and fermented yeast. Stir together with a large
spoon (or mix on low speed with the paddle attachment) until the ingredients
come together and form a ball. Adjust with flour or water if the dough
seems too sticky or too dry and stiff.
Sprinkle flour on a counter, transfer the dough to the counter, and begin
kneading (or mixing on medium speed, switching to the dough hook). The
dough should be soft and pliable, tacky but not sticky. Add flour as you
knead (or mix), if necessary, to achieve this texture. Knead by hand for
approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in
the raisins and walnuts during the final 2 minutes of kneading (or mixing)
to distribute them evenly and to avoid crushing them too much. (If you are
mixing by machine, you may have to finish kneading by hand to distribute the
raisins and walnuts evenly.) The dough should register 77 to 81 degrees F.
Lightly oil a large bowl and transfer the dough to the bowl, rolling it to
coat it with oil. Cover the bowl with plastic wrap.
Proof at room temperature for approximately 2 hours, or until the dough
doubles in size.
Divide the dough into 2 equal pieces and form them into loaves. Place each
loaf in a lightly oiled 8 ½ by 4 ½" pan, mist the tops with
spray oil and cover loosely with plastic wrap.
Proof at room temperature for 60 to 90 minutes, or until the dough crests
above the lips of the pans and is nearly doubled in size.
Preheat the oven to 350 F with the oven rack on the middle shelf. Place
the loaf pans on a sheet pan, making sure they are not touching each other.
Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking
and continue baking for another 20 to 30 minutes, depending on the oven.
The finished breads should register 190 F in the center and be golden brown
on top and lightly golden on the sides and bottom. They should make a
hollow sound when thumped on the bottom.
Immediately remove the breads from their pans and cool on a rack for at
least 1 hour, preferably 2 hours, before slicing and serving.
Alternatives:
Add a Cinnamon Swirl - Make cinnamon sugar by stirring together ½
cup granulated sugar and 2 Tbs. ground cinnamon. After dividing the dough
into 2 equal pieces, roll out each piece with a rolling pin to a rectangle
5" wide by 8" long and approximately 1/3" thick. Sprinkle cinnamon sugar
over the surface of the rectangles and then roll up the dough into a tight
sandwich style loaf, pinching the seam closed with your fingers. When you
slice the baked bread, there will be a cinnamon swirl that not only looks
pretty, but will also add additional cinnamon-sugar flavor.
Cinnamon sugar topping - Brush the tops of the baked loaves with melted
butter as soon as they come out of the bread pans. Then roll them in the
cinnamon sugar. When the bread cools, the top will have an additional sweet
and crunchy flavor burst.
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