Pineapple Jam Raisin Bread



I just love Raisin bread. Unfortunately, there are so few raisin breads on sale in the local supermarket store. Today, I decided to bake one simple raisin bread for myself. This bread was quite small.
When I went to the cake store to buy some bread flour, I overheard one customer asking the shop owner why her bread does not rise even when she followed the recipe to the letter. The owner said one reason could be she added the salt together with instant yeast. Instant yeast must not come in contact with salt directly else the yeast would die and the dough would not rise. Salt must be first added and mixed together with flour and other ingredients.

Ingredients

1 3/4 cup / 8 oz bread flour
3/4 tsp salt
1 egg, slightly beaten
1 tbsp lard or shortening/butter, melted or softened
1/4 cup milk
3/4 cup/ 9 ounces raisins - rinsed and drained

Pineapple Jam

Starter yeast
1 tsp instant yeast
2 tsp sugar
1/4 cup plus 2 tbsp lukewarm water
In a small mixing bowl, add instant yeast, sugar and lukewarm water. Leave aside for 10-15mins. When the yeast become foamy add to main dough ingredients

Method:
1. Mix together flour, sugar, salt, in a large bowl . Add in egg, lard/shortening, milk, starter yeast and water. Adjust with flour or water if the dough seems too sticky or too dry and stiff.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes by hand or machine 6-8 minutes.
3. Once the dough passes the window test, knead in the raisins. Place in a greased bowl, cover and let proof in a warm place about 2-3 hours or until doubled. Punch down..
4. Shape the dough into a 5 inch wide by 8 inch long rectangle about 1/3 inch thick. Spread a generous amount of pineapple jam over the dough. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place in a lightly oiled 8 1/2 - 4 1/2 inch pan and cover with plastic wrap or a kitchen towel.
5. Proof for another 60 - 90 minutes or doubled in size.
6. Preheat oven to 180° C. and bake for 20 minutes, then rotate the pan 180 degrees and bake for another 20-30 minutes until golden brown on the top or sound hollow when thumped on the bottom.
7. Immediately remove from the pan. If desired, spread 1 tbsp of melted butter on the top to create a sugary crust.
Remove from pan to wire rack to cool completely.

For more info please also visit my website Swirl black berry/currant raisin bread

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