William Penn Life, 2011 (46. évfolyam, 1-12. szám)

2011-08-01 / 8. szám

fhe yímpf'm) KítcheD®

Cinnamon Raisin Loaf

Makes two loaves.

Dough Starter (sponge)

2Z* cups + 2Zi tablespoons all-purpose flour

1 % cups water at room temperature

2 tablespoons + I teaspoon honey

1 teaspoon active dry yeast

MAKE the SPONGE. In a mixer bowl or other large bowl, combine the flour, water, honey and yeast. Whisk until very smooth, incorporating air, for about two minutes. The sponge will be the consistency of a thick batter. Scrape down the sides of the bowl and cover it with plastic wrap.

Flour Mixture and Dough

2 cups + 3 tablespoons all-purpose flour % cup nonfat dry milk

I teaspoon active dry yeast 9 tablespoons soft, unsalted butter 2% teaspoons salt I cup of raisins

COMBINE INGREDIENTS for FLOUR MIXTURE and SPONGE. In a medium bowl, whisk together the flour, dry milk and active dry yeast. Sprinkle this on top of the sponge and cover tightly with plastic wrap. Allow to ferment for I to 4 hours at room temperature. During this time, the sponge will bubble through the flour blanket in places: this is fine.

MIX the DOUGH. Add the butter to the bowl and mix on low speed with a dough hook for one minute or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the top of the bowl with plastic and allow the dough to rest for 20 minutes.

Sprinkle on the salt and knead the dough on medium speed for 7 to 10 minutes. It will not come away from the bowl until the last minute or so of kneading: it will be smooth, shiny and stick to your fingers. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is not stiff, knead in a little flour. If the dough is not at all sticky, spray with a little water and knead it in. Cover with plastic wrap and allow it to relax for 10 minutes.

Add the raisins and mix on low speed for about two minutes to incorporate them evenly. Do not worry too much about how well they distribute, because the shaping and folding after the first rise will distribute them more evenly.

LET the DOUGH RISE. Using an oiled spatula or dough scraper, scrape the dough into a large bowl that is lightly oiled. Push down the dough and lightly oil the surface. Cover with plastic wrap. Allow the dough to rise until double in size, approximately I Zi to 2 hours.

Using an oiled spatula or dough scraper, scrape the dough onto a lightly floured work surface. Press down on the dough to form a rectangle. It will be full of air and resilient. Try to maintain as many of the air bubbles as possible. Fold the dough in thirds like a letter and set it back in the container. Oil the surface again, cover and refrigerate for one hour to firm the dough for rolling.

Cinnamon Sugar Spiral Filling

Z* cup + 2 tablespoons granulated sugar 4 teaspoons cinnamon 2 tablespoons lightly beaten egg

MAKE the FILLING. In a small mixing bowl, whisk together the sugar and cinnamon.

SHAPE the DOUGH and RISE. Turn the dough out onto a lightly-floured work surface and cut into two pieces. Keep all but one piece of dough refrigerated while preparing each loaf.

On the lightly-floured surface, roll out one piece of dough to a rectangle IZi inches wide by 14 inches long and

TRIVIA ANSWER: Russia has the highest daily consumption of bread in the world. Everyone eats at least a pound of bread per day.

%-inch thick. Using your fingertips, gently press the dough all over to deflate air bubbles that may result in gaps in the spiral. Brush the dough with the lightly beaten egg, about I tablespoon per loaf, leaving a 3A-inch margin all around.

Sprinkle % to Zi of the cinnamon sugar evenly over the dough, leaving a %-inch margin on all sides. Starting from the short end closest to you, roll up the dough, as you would a jelly roll; brush the top of the dough with the lightly beaten egg and squeeze the dough gently all along the length of the roll so that it will adhere well to the filling. If necessary, use your hands to push in the end of the roll so that it does not get any larger than TZi inches. When you come to the end, make a seam by tightly pinching the edge of the dough to seal in the filling. Push in any inner coils of dough on the side that may have worked their way out and pinch the ends of the dough. Tuck them under so the loaf will fit into the pan.

Place the roll seam side down in a prepared pan; it will be about Zi inch from the top of the pan end. Repeat for the remaining dough.

Cover each pan with oiled plastic wrap. Allow to rise for I to 2 hours or until the center is I Zi inches above the sides of the pan. When the dough is pressed slightly with your fingertip, the indentation will remain.

PREHEAT the OVEN. Preheat the oven to 350°F 45 minutes before baking. Set an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.

BAKE the BREAD. Quickly but gently set the pan on the hot baking stone or hot baking sheet and immediately shut the oven door. Bake for 50 minutes or until the bread is medium brown and a skewer inserted in the middle comes out clean. An instant read thermometer should read 21 l°F. Halfway through baking, turn the pans around for even baking.

GLAZE and COOL. Remove the pans from the oven and set them on a wire rack. Brush the tops of the bread with melted butter. Unmold and cool top side up on a wire rack until barely warm, about I hour.

12 0 August 2011 0 William Penn Life