Raisin Bread was specifically required by my mom, who had tasted this bread in Trentino and had loved it. She hadn’t been able to find it since then, but she still had the warm memory. A few days ago I was filled with Christmas excitement, and I tried making it, starting from the successful recipe of Yogurt Bread I had made last week. This time I’ve used a sweetened vanilla yogurt, I’ve added some sugar and flavors, and I’ve made a slightly sweet bread, perfect for breakfast. I brought the bread to her place, my mom tasted it and smiled! I wonder what memories did it evoked 😉
Well, yesterday night I came back into our gloomy and rainy Naples, leaving from a dry and even sunny London… Ah, commonplaces…!
I’m going back to work, have a nice day, XOX :-*
Ingredients for a 26 cm loaf pan:
order Indocin online 350 g of pastry flour
125 g of vanilla-flavored yogurt
75 ml of milk, tepid
1 tbsp of honey
1 tbsp of sugar
10 g of baker’s yeast
30 g of butter
125 g of raisin
3 tbsp of brown sugar
orange zest, grated
Preparation Time: 20 min.
Baking Time: 40 min.
Total Time: 1 hour + 3 hours for rising
Let the raisin soak in a little bowl with some lukewarm water.
Dissolve yeast and sugar in the milk.
Mound the flour in a mixing bowl, make a well in the middle and put inside honey and yogurt. Start kneading, the add the milk.
Add in softened butter and orange zest and keep kneading.
At last, gently squeeze the raisins and add them in. Knead to distribute evenly.
Let the dough rise for at least 2 hours in some tepid place.
Then, roll out the dough and sprinkle it with a couple of tablespoons of brown sugar.
Roll it up and put it in a loaf pan covered with baking paper.
Let rise for additional 30 minutes (or even 1 hour).
Brush with some milk or a beated yolk, sprinkle with some additional brown sugar and bake in pre-heated oven at 180°C for 40 minutes.
Let cool till lukewarm, then slice and serve your Raisin Bread.
Nessuna ricetta simile a Raisin Bread.All Recipes, recipe by Flavia Imperatore
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