Golden
California Raisin Bread
This
recipe has so many things to love. We love the taste of raisins and
orange together. And we’re particularly partial of golden raisins.
We also love white rye flour. It’s mild and has an almost sourdough-like
taste. All in all, we’re pretty proud of this bread.
You can buy, plump,
giant golden raisins at The Prepared Pantry.
If you are having
trouble finding white rye flour, medium rye will work. Better yet, try
our white
rye flour blend and use that in place of both the rye and bread
flours. If you use our blend, it will have the right ratio of rye and
bread flours along with extra gluten and dough conditioners to make
a great bread.
Golden
California Raisin Bread Recipe
Ingredients
zest
from one orange
about
3/4 cup freshly squeezed orange juice
1 cup whole milk or one cup reduced fat milk and one tablespoon butter
about 1/4 cup warm water
1/2 cup honey
1 seven
gram package instant
yeast
2 cups white rye flour
about 4 cups high protein bread flour
1 tablespoon salt
1 tablespoon cinnamon
2 1/2 cups golden
raisins
Directions
1.
Grate the zest from one orange being careful not to get the bitter,
white pithy layer. Set the zest aside.
2.
Squeeze the orange juice from one or two oranges until you have about
3/4 cup. Mix the orange juice with the milk and water. You should have
2 1/4 cups of liquid mixture. Add the honey. Heat the liquid mixture
in the microwave until it reaches 105 degrees.
3.
Place the rye flour and yeast in the bowl of your stand-type mixer.
Add the warm liquid mixture and beat with a dough hook until it is partially
mixed—about 30 seconds. The purpose of this mixing is to hydrate
the yeast.
4.
Add most of the bread flour to the bowl. Add the salt, cinnamon, and
orange zest. Knead with the dough hook at medium speed for four minutes
adding more flour to reach a soft but not sticky dough. Add the raisins
and knead them in. (You may need to knead the raisins in by hand.) Set
the dough in a greased bowl, turn once, and cover. Set the bowl in a
warm place and allow it to double in size.
5.
Grease two 8 1/2" x 4 1/2" loaf pans. Form two loaves, cover
them, and let them rise until doubled and puffy.
Bakers
Note: This bread is very good. The key is to let
it rise enough. The yeast has to lift a lot of raisins and the bread
has a high rye content and it just takes a while. Be patient. If there
is a second key, it’s to use quality golden raisins. They should
be soft and plump.
6.
Bake at 350 degrees for 25 minutes or until done. The internal temperature
should be 190 to 200 degrees. Remove the bread from the pans and let
the bread cool on a wire rack.
Bakers
Note: Whole milk has an enzyme which retards the
growth of yeast. We recommend that you use Bakers
Dry Milk, high heat treated dry milk, for this recipe, though
liquid milk will still make an excellent bread.
Read on for more bread information at our Bread Center. >>
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