ORANGE CINNAMON RAISIN BREAD

27 May

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                                       ORANGE CINNAMON RAISIN BREAD

I love baking breads more than cakes, muffins and other things. and have bookmarked so many wonderful bread recipies to make if i get any time. Coming to the recipe, while i was surfing the net , i came across this beautiful bread in susan’s blog .  It had so many of my fav things combined and the recipe uses whole meal. And their i was donning my apron and measuring flour. Though the recipe calls for honey and raisin, it was mildly sweet and we had it for breakfast with cream and jam.

Ingredients:

    • 2 and ¼ tsp yeast
    • ½ cup (120 ml) warm water
    • One teaspoon honey
    • 2 cups (270 g) bread flour
    • 2 cups (350 g) whole meal flour,
    • Two teaspoons salt
    • Two tablespoons honey
    • Zest and juice of a large orange , plus the juice from an additional ½ orange, reserved
    • 1 tablespoon olive oil
    • About ¾ cup (180 ml) warm water
    • 2 tsp cinnamon powder
    • 1 cup sultanas, soaked for 5-10 mins in hot water  and drained .

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    Method:

In a small bowl, combine the warm water and teaspoon of honey and sprinkle the yeast over the top. Set aside until yeast has started to bubble and rise.

Combine the flours, salt, and orange zest in a large mixing bowl. In yet another bowl, mix together the juice of one orange, two tablespoons of honey, and vegetable oil. Once the yeast has risen, combine it with wet ingredients, and stir into your flour/salt mixture using your hands . Gradually mix in the remaining warm water. And make into a soft dough, like we make for chapattis.

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After you’ve finished kneading, put the dough in a lightly-oiled bowl, cover with a damp cloth, and put in a warm place to rise.  Let the dough rise until it’s doubled in bulk. This will take between an hour and an hour-and-a-half.

Punch it down to deflate and leave it to rise again. This second rising should be shorter, more like 45 minutes. Press the dough out into a rectangle about ½ inch thick. Sprinkle the dough with an even layer of cinnamon, and then the raisins.

Starting from the short end, roll the dough tightly into a loaf, pinching and folding at the seams. You can even use a loaf tin.

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Dust a baking sheet with flour and put your shaped loaf on there. Cover it again with a damp cloth and let it rise for another 30 minutes or so.

Preheat your oven to 200 degrees Celsius . Bake in the center of the oven for 15 minutes. After 15 minutes, brush the surface with the reserved orange juice, turn the heat down to 180 degrees, and continue to bake for another 25-30 minutes. The bread will turn golden brown till then.

Cool on a wire rack. Instead of one whole loaf I made two smaller ones.

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you may also like MULTI GRAIN BREAKFAST BREAD , RUSSIAN BRAIDED BREAD , OLIVE FOCACCIA , BEET ROOT BREAD

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

 

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