Some days are harder on you than others. Today is one such day for me, rather it started yesterday night. I misplaced, sorry I correct myself, I placed an important document in a safe place, where no one can find it, including me!!! I forgot the location of the document and when I needed it yesterday night, I started an intensive search for the same. I was searching the entire house with no positive results. Finally sometime in the mid-morning, I did find it in the most unpredictable place of the entire house. Few things that I discovered about myself, either I’m not as organized as I project to my kids or my memory is starting to fade already ( I can live with the first one and can’t dream about the second possibility, not yet!!!) and I can be very unpredictable sometimes. The best thing of this entire search was few junks and clutters were cleared around the house with no agenda of spring cleaning in the menu.
Coming to today’s post, we buy Raisin bread and we love to eat it as a toast for breakfast. As I was exploring ideas of what recipe to try for BM#15, Day 3 bread baking theme, I stumbled upon Jacqueline’s site and was so impressed with the soft texture of this bread. I just followed the recipe and added raisins for added flavor and it was super liked by my kids. It makes excellent bread for French toast and is very soft, in fact I had hard time slicing the bread due to its immensely soft texture. The feeling I had after tasting this comforting bread at the end of the day is purely amazing….
Sugar — 1/3 cup
Active yeast — 1 Tbsp
Salt — 1/2 tsp
Water — 1 cup
Oil — 2 Tbsp + some for greasing
All purpose flour — 2 cup
Brown sugar — 1/4 cup
Raisins — 1/4 cup
Oil (canola oil) — 2 Tbsp
Cinnamon — 1 Tbsp
1. In a bowl combine warm water (temp between 107 to 110), sugar, salt, and active dry yeast. Let sit for 10-15 minutes. Add 2 Tbsp oil and add flour little by little until the dough is firm enough to knead. Knead the dough well for 5-10 minutes. Use flour as needed to make the dough smooth. Make a smooth ball and place it in a well greased bowl. Cover with plastic wrap and keep it in a warm area for it to rise (about 1 hr).
2. Deflate the air out of the dough and flatten the dough in to a rectangle shape, as wide as the bread pan you are using and at least twice as long.
3. Combine brown sugar, cinnamon, raisins, and 2 Tbsp of oil to make the filling. Spread evenly across the rectangle shape. Start from one edge along the width and roll the dough completely. Place the rolled dough in the greased pan and sprinkle cinnamon on top (this is optional). Cover loosely and let it sit for the second rise about 30-45 mins.
4. Bake at 400F for 20 mins and golden brown on top. Let it cool completely before slicing and serving. Enjoy !!!
Proof yeast, and add oil and flour little by little to make a soft dough.
Grease a bowl and place the dough for the first rise. In the meantime, prepare the filling (brown sugar, oil, and cinnamon). Roll the dough in to rectangle shape and spread the filling.
Roll the dough and place the dough in the greased loaf pan for the second rise. Bake the bread in 400F for 20 mins and the top gets golden brown.
Remove and let it cool. Slice and Enjoy!!!
To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15 click here.
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