Food recipes
Raisin Rye Bread
Raisin Rye Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry water, bottled, generic raisins, seeded Di...
Raisin Rye Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
raisins, seeded
Directions:
In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast.
Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed.
Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer.
Add the raisins and knead just until evenly distributed.
Transfer the dough to a lightly floured work surface and form into a ball.
Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 450 and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray.
Turn the dough out into the casserole.
Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
Remove the plastic.
Dust the top of the dough with all-purpose flour.
Using a razor blade or sharp knife, make a shallow X in the top of the dough.
Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200.
Tip the bread out onto a wire rack.
Let the bread cool slightly before slicing and serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
raisins, seeded
Directions:
In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast.
Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed.
Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer.
Add the raisins and knead just until evenly distributed.
Transfer the dough to a lightly floured work surface and form into a ball.
Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 450 and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray.
Turn the dough out into the casserole.
Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
Remove the plastic.
Dust the top of the dough with all-purpose flour.
Using a razor blade or sharp knife, make a shallow X in the top of the dough.
Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200.
Tip the bread out onto a wire rack.
Let the bread cool slightly before slicing and serving.