Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking. Pour in cooled ingredients and mix until ingredients are all wet. Whisk together the flour, baking soda and baking powder in a large bowl. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon sugar, for extra flavor.īake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190☏. Bring butter, sugar, raisins, spices, salt and water to a medium boil for 3 minutes on top of the stove. Towards the end of the rising time, preheat the oven to 350☏. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours. Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk. Stir every day until you have raisins coated with a thick syrup, about one to four weeks depending on surrounding temperature and humidity. Cover loosely with a non-metallic cover that will allow evaporation. Combine all of the ingredients, and mix and knead - by hand, mixer, or bread machine set on the dough cycle - to make a smooth, soft dough. Place golden raisins in a canning jar and fill with gin up to 1' over the raisins. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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