Sunday, September 15, 2013

Spicy Raisin Bread

Pure bliss! Sunday with pre-cooked meal!
I was in such a good mood that couldn't resist myself indulging in my newly found passion! Off course I am talking about breads!! Felt like, I must bake a bread! about a spicy raisin bread then!
I took only few seconds to decide. And immediately started arranging things! And shortly I am all set for the action. Process is lot like my cinnamon roll . Soft, lightly sweet and rich with aroma..raisin breads are just awesome!

Ingredients for Spicy Raisin Bread:
For dough:
  1. Refined wheat flour/ All purpose flour/ Maida 2 cups + 3/4 cup (I used refined wheat flour)
  2. Active dry yeast 1 and 1/4 table spoon
  3. Salt 1 tea spoon
  4. Sugar 2 table spoon
  5. Milk 3/4 cup
  6. Egg 1 large (reserve 1 table spoon or little more for giving egg-wash to the bread)
  7. Unsalted butter 2 and 1/2 table spoon (melted)
  8. Butter 2 table spoon for greasing 
For filling:
  1. Freshly ground cinnamon 1 heaped table spoon
  2. Light brown sugar 3 table spoon
  3. Unsalted butter 2 table spoon (soft..but not melted)
  4. Raisin (you can mix 2-3 types of raisin together) 1 cup

How to prepare Spicy Raisin Bread:
  • First you need to proof the yeast. Take 3/4 cup lukewarm milk (just warm..not hot). Mix  2 table spoon sugar into it. Now add yeast. Mix and leave it untouched for 10 minutes. It will rise by that time. 
  • Now mix melted butter and egg with it. Keep aside.
  • Take 2 cups flour in a very large mixing bowl. Mix with salt. Now add the yeast-butter-egg mix to the flour. Mix with a spatula. This is suppose to be a very sticky dough.
  • Dust your work surface nicely with flour. Transfer the on that. Knead it for sometimes. At least 10 minutes. Keep dusting little flour when needed.
  • Grease the mixing bowl with butter. Put the dough in it. Cover it. Leave it undisturbed in a warm place.
  • I keep it inside my oven, with light on. Keep it like this for an hour at least or until it is doubled in volume.
  •  Punch down the dough and knead for 10 minutes. Grease the container again with butter. Keep the dough in it and cover again. Leave it for 30 minutes to 45 minutes to rise again.
  • Now knead it for few minutes. Dust your work surface with flour again. Stretch out the dough with hands. I grease my hands slightly before doing this.As it might stick to your hands. 
  • Spread softened butter and then sprinkle cinnamon powder and brown sugar. Now add raisins generously. Pull one end of the flattened dough over other. Spread little more butter again. Sprinkle cinnamon, sugar and raisin. Fold it again. Finally shape it to a round dough. Grease a little. Put it back into the bowl covered.
  • Shape the dough to a roll. Place the rolls on to a greased baking tray. Let it rest for another 10 minutes. Give it egg-wash.
  • Preheat your oven to 190°C. Bake cinnamon rolls for 20-25 minutes at 190°C. It took little more than 21 minutes for me. 
  • It should be golden brown in colour. And should make a hollow sound if you tap on it lightly. Cool it down before you make slices.

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