Thursday, 15 November 2012

Simple, Delicious Raisin Loaf
简单好吃的免揉葡萄干面包


 
A friend of mine was thinking of buying a breadmaker years ago. I remember the price she mentioned was around $800. "Oh, my God, with $800, we can buy loads of breads every day for months!"

In my impression, a “toy“ machine at this price, should be able to do everything from kneading, proofing and shaping. We only need to pour in all the ingredients, press a few buttons, and the doughs would be ready for baking.

Well, if the breadmaker does not do wonders, let our bear hands do then!


The recipe I share with you here is the simplest one, which does not require much kneading, yet the bread is one of my favorites. The texture is in-between soft and chewy, and it smells wonderful. Usually I make 2 loaves of this bread, and they will be gone within a day or two .

Making bread gives me a lot more satisfaction than making cakes, really.  Don't believe me?  Try it yourself !


RAISIN LOAF
(makes two loaves)

INGREDIENTS

-  1 cup of lukewarm water
-  1/2 cup of caster sugar
-  2 teaspoon salt
-  3 eggs
-  115g butter (melt and cool)
-  5 cup all-purpose flour
-  5 teaspoon dry yeast ( I use Levure Seche de Boulanger Dry Baker's Yeast )
-  1/2 cup raisins (dip in rum, drained)
-  Black sesame (Optional)


DIRECTIONS
  1. Place all ingredients except water in a mixing bowl (take care to separate salt from yeast). Gradually add in water, and mix well with hand until the dough comes together to form a ball (it takes about 5-7 mins). Do not add flour at this stage.
  2. Cover the bowl with cling wrap and let it proof in room temperature (about 28-30 degC) for about 40mins - an hour or until double in size.
  3. Take out the risen dough onto a lightly floured work surface. Give it a few gentle kneading to release the gas. Divide dough into 2 equal portions. Sprinkle in a little more flour and roll each dough into ball.   
  4. Roll out each ball of dough with rolling pin. Place the raisins all around the flat piece of rolled out dough and then roll it up. (When you go to shape the dough, the raisins will all be well hidden inside and will be delicious when the bread is sliced open.)
  5. Pinch and seal the seams. Tuck in the seam side, and place dough into greased loaf pans. Cover with damp cloth, let rise till loaves are double in size.Sprinkle black sesame on the surface.
  6. Preheat the oven at 180 degC. Bake for 30-35mins or until the surface has turned golden brown.



g+1

5 comments:

  1. Hi, may I know when do u add in the flour since u states that Do not add flour at this stage in point 1?

    ReplyDelete
    Replies
    1. Hi Janet,

      If you feel the dough is sticky, you can add some flour after 1st rise, during keading.

      Delete
    2. No, I mean when do you add in the bread flour? Together with the rest of the other ingredients? thanks.

      Delete
    3. Yes, add flour together with the rest of the ingredients. When I said "Do not add flour at this stage", I was refering to extra flour.

      Delete
  2. Thank you so much. Will give this recipe a try soon..

    ReplyDelete

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