Breads

New raisin bread recipe

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Molasses Raisin bread dough

Trying a new raisin bread recipe I found on Facebook by Troy Croucher. The first part of the recipe requires the making of a slurry of some of the ingredients. Something I never did before for bread making so I was curious to try it.

I followed the recipe just as shown. I mixed the slurry with a paddle for 5 minutes in a KitchenAid mixer. Then switched over to a hook attachment and proceeded to add one cup of flour at a time until I added a total of 8 cups of flour. Then I let it mix for another 5 minutes, with each minute stopping to pull the dough down that had been climbing the hook.

I then turned the dough onto the table and kneaded it 5-6 times, then I started adding the raisins. You might not think 3 cups of raisins will fit but they do. I did not prep the raisins either with a pre-soak like I would normally do for dried sultanas.

After an hour of resting near the wood stove I punched down and let it set for another 20 minutes. Now its time to divide it up and pan it.

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Divide and pan.

Time to proof the bread for about an hour and 30 minutes. At least that is what I time for white bread, so some adjusting may be required.

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bread proofer

Raisin bread is now ready for the oven.

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raisin bread proofed

35 minutes later at 350ºF, this is the end result.

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buttered raisin bread

 

A Newfoundland born Canadian with a life long interest in woodworking, baking and anything else that peaks my curiosity.

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