Heritage Raisin Bread
Anna Wronka née Wlodek
1 package dry instant rise yeast (2 ¼ teaspoons)
½ cup warm water, not more than 115F
½ Tbsp sugar
¼ cup flour
½ cup whole milk
1 stick (1/2 cup) unsalted butter
3 eggs – separated (3 yolks in a large bowl, 2 whites in a small bowl, 1 white in another small third bowl)
Zest of ½ lemon
½ tsp vanilla extract
3/8 tsp of mace (If you don’t have mace, use nutmeg. Mace is part of a nutmeg pod)
½ tsp salt
½ cup sugar
3 cups Sunrise Flour Mill Heritage White or Bread Blend Flour – sifted
½ box golden raisins (15 oz box)
Note: watch temperature of liquids with yeast - more than
115F will kill yeast.
In medium bowl, add 1 package yeast, ½ cup warm water (105-115F), ½ tablespoon sugar, ¼ cup flour. Mix with a fork or Danish Dough Whisk
Cover bowl with cling wrap or a tea towel, and put aside in a warm area. Let sit 15-20 minutes or until foamy.
Put milk and butter in a small pan. Heat until butter is melted. Set aside until cool.
In the bowl with the 3 egg yolks, add sugar, lemon zest, vanilla and mace. Beat well.
Add milk/butter mix to egg yolk mixture.
Add yeast mixture. Beat until creamy.
Beat the 2 egg whites until frothy. Add to yeast/yolk mixture
Beat in salt until incorporated.
Using a mixer with dough hook attachment, or by hand, slowly start adding the 3 cups of sifted flour.
Mix/knead until dough is well combined. Dough should be smooth (about 5-10 minutes). Add flour as needed
Proof and Bake
Place dough in a well-greased large bowl, turning to coat. cover with cling wrap or a tea towel.
Keep in a warm area. Let rise for 45-60 minutes. (may need longer if the area is not warm).
When raised, turn dough out on a lightly floured surface, and knead in raisins.
Put dough in well-greased pan(s)
Cover again with cling wrap or towels and put in a warm place..
Let rise for 30-60 minutes. (size should double)
During this second raise, preheat oven to 350F.
Take the bowl with remaining egg white. Add a teaspoon of water. Whip with fork. When the dough has risen, brush egg white on top of dough.
Bake 30—45 minutes. Watch carefully and check often- if getting too dark, cover with foil. Bake until internal temp reaches 190-205, and bread is golden brown and sounds hollow when tapped on top.
Remove from the oven and rub the top with butter. Let cool.
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