zaterdag 25 januari 2014

Cinnamon raisin bread

Something nice for breakfast or to accompany your tea. It´s is not difficult, but it takes time.

500 grams of flour
a pinch of salt
1 sachet of dried yeast
1 sachet of vanilla sugar
1 spoon of cinnamon
ca. 250 ml. lukewarm water
50 grams of raisins.

Soak the raising in lukewarm water for about 15 minutes and dry them carefully.

Mix the flour with the salt, yeast, vanilla sugar and cinnamon. Little by little add the water until you reach a smooth and flexible dough. Continue kneading until the dough is no longer sticky.
Let it rise for at least an hour in a bowl covered with a hot towel. Put it away in a warm, dry spot.

Then knead the dough again, carefully adding the raisins until they are well divided through the dough. Let it rise again for at least an hour.

Knead again and stretch out the dough to a long roll, the diameter must be about 2 centimeters.
Roll up the dough to a volute form. Cover it with a new towel and let it rise for another half an hour.

Preheat the oven to 225°C. Bake the bread in the middle of the oven for 15 minutes, then lower the temperature to 190° and bake for another ten minutes. The bread must sound hollow when you knock on it.

This bread tastes fine with an apple-honey jelly.

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