Tonight’s post is brought to you by my hubby, he actually doesn’t know it yet though, as I just stole his post off his blog. Thanks hon! Hubby aka Tim has recently started blogging (or re-blogging) and tonight’s post is about his awesome homemade cinnamon raisin bread. You can find his blog at www.mcqueenonline.net. Be sure to bookmark it!
Now I’ll give it over to DH:
I’ll admit, I have very few hobbies. I guess my hobby is collecting and trying out hobbies. I’ve attempted building High Power rockets (lots of fun, and I may pick it up when my son gets older), stained glass (not as much fun as I thought), and many others. Recently, my wife and I have been trying to find ways to cut back on spending, and my contribution has been homemade bread.
Like everything else, it started with a crazy idea I had a few years ago. On a whim, I dropped $35 on a book called “The Bread Bible” at Amazon. This turned out to be the most amazing food porn, almost as good as Anthony Bourdain’s “Les Halles Cookbook”. The pictures make you want to just sink your teeth in.
A few weekends ago, I made the Basic Soft White Sandwich Loaf (p. 244), which turned out much better than expected. This weekend I tried something along the same lines, but with a bit of a twist: Cinnamon Raisin Loaf (p. 260). The big difference is that between the first and second rise, you roll out the dough and put egg wash and a mixture of Cinnamon and Sugar onto the dough, then roll it up into a loaf and let it rise again in the pan. I misinterpreted one of the steps, so I put egg wash over the top of the first loaf. This one turned out to be more photogenic.
The one on the bottom got the accidental egg wash
It starts off with a “sponge”, which is a mixture of flour, water, yeast and honey
The rest of the flour and some powdered milk are added and allowed to ferment for a while
The dough is then kneaded for a couple of minutes and allowed to rest, then salt is added and the dough is kneaded for 8-10 minutes. Once I screwed up and put in the salt with the second batch of flour and the dough never got shiny, but the bread turned out OK.
Shiny, Kneaded Dough.
Raisins are added, and the dough is allowed to rise
Dough Before Rise.
until it doubles in size …
After the dough doubles in size, I divide it in two and fold it, then allow it to cool in the fridge to make it easier to roll out.
Dough Packaged, Ready to Chill.
The next bit was pretty messy, so I didn’t get pictures. Maybe next time I’ll get my wife to document the process for me. I rolled out the dough into a rectangle about 8 inches by 14 inches, then brushed it with egg wash and sprinkled it with cinnamon sugar. Next, I rolled it up into a loaf and put it into the bowl seam-side down (or at least that was the plan).
Loaves ready for second rise
Looking at the picture now, I realize that in addition to doing the egg wash on the top of the first one, I put it in seam-side up. Well, it looked interesting, at least!
Imagine this piping hot, seconds out of the oven
The total cost for these two loaves:
23 oz flour – $0.86
1.5 oz Dry Milk – $0.50
1.5 of Honey – $0.38
1 cup Raisins – unknown, we buy in bulk so we had them on hand, probably around $0.25
4 oz Butter – $0.75
1/4 cup sugar – bulk, probably about $0.05
4 Tbsp Cinnamon – Bulk, probably about $0.10
Which makes them less than $3.00 for two loaves of what would probably go for about five apiece in the store. That’s seven whole dollars that I get to spend on hookers and blow send to my car payment!