Joy of Cooking, p. 746
enriched, direct method, commercial yeast
2 1/4 t active dry yeast
3 T warm water
1 c warmed milk
5 T melted butter
3 T sugar
1 egg
1 t salt
2 c bread flour
1 1/2-2 c AP flour
1/2 c raisins, boiled and drained
2 T sugar
2 t cinammon
1 1/2 t melted butter
Pre-ferment - none
Mixing- activate yeast with water, combine enrichments, stir in flours, knead with KA 10 min
Primary Fermentation- 60 minutes
Punching Down - punch, reknead briefly by hand
Dividing- none
Rounding - Roll dough into 8" rectangle and with 1 1/2 t melted butter, cover with cinammon, sugar and raisins, roll into jelly roll shape.
Benching - none
Shaping and Panning - Form jelly roll into sandwich loaf, pan in pyrex loaf pan
Proofing - 90 minutes, then brush with cinammon, sugar, egg wash
Baking- 375, 45 minutes
Shaping and Panning - Form jelly roll into sandwich loaf, pan in pyrex loaf pan
Proofing - 90 minutes, then brush with cinammon, sugar, egg wash
Baking- 375, 45 minutes
Results:
Tight crumb, tastes like butter and cinammon rather than yeast, long storage time- lasted a week in breadbox (due to enrichments?)
