We were out of bread and I had the ingredients to make Ellie Krieger’s Whole-Wheat Cinnamon-Raisin Bread Sans Cinnamon-Raisin from Jan/Feb 2011 food network magazine. Hubby isn’t into Raisin bread so we didn’t do that step. It looked simple enough and it made 2 loaves. So let’s see how it went.
- 1 ¼ cups warm water (120-130°)
- 2 cups bread flour, plus more for dusting
- 2 cups whole-wheat flour
- ¼ cup nonfat dry milk
- 1 large egg
- 2 Tablespoons canola oil, plus more for brushing
- 3 Tablespoon of honey
- 2 teaspoons salt
- 1/12 teaspoons instant dry yeast
- Cooking Spray
The water should be check with a thermometer to read 120-130°. Combine all the ingredients into your standard mixer using a dough hook. Mix 3 minutes on the lowest setting then increase it to the next level for about 5 minutes. The dough should be soft and sticky. Transfer the dough to a large bowl coated with cooking spray. Cover with plastic wrap and let rise for 1 1/2 hours.
When doubled turn out onto a floured surpace and kneed for 5 minutes. Separate into 2 halves, roll out into 2 8″squares. Roll the dough into a tight cylinder and place seam-side down in a prepared 1 pound bread pan 8.5″ x 4.5″ . Cover with plastic wrap and let rise 1 1/2 hours.
Bake the bread when the bread is done rising. Preheat the oven to 375. Brush the loves with oil and bake for 25 to 30 minutes or golden brown. (took 25 minutes) Remove from pans immediately onto a wire cooling rack.
The bread really tastes good. I was surprised. Didn’t take any time at all to make. Easy to do. BUT I am not a fan of incorporating the yeast into the dry ingredients. This recipe calls to do that. I think that’s why I’m not getting the height. I bet with the raisins and the cinnamon and sugar it’s really tasty.
|Bread Grading (1-5)||WS Bread||KA Bread||EK Bread|
|Time to make it||3||4||4|
|Time to bake||3||3||5|