Post by feather on Oct 27, 2017 1:43:10 GMT
This is a cross between english muffin bread (with both yeast and baking powder) and cinnamon raisin bread (with craisins instead).
It has craters to hold the butter after toasting, slightly cinnamony, nice craisins for a burst of sweet.
Grease and dust (w/flour or corn meal or corn starch) 2 loaf pans, or 2 pans of similar size.
In a bowl:
1/4 cup warm water
2 T yeast or two packets
1 T honey
Let sit for 15 minutes and if the yeast is good it will bubble and froth.
Then add:
2 and 1/4 cups warm milk (about 110 degrees F) (it should feel just warmer than body temperature)
5 and 1/2 cups of white flour
2 t. salt
1/2 t. baking powder
1 T cinnamon
Mix until well combined. It should be thinner than dough you might knead, thicker than batter, so very wet and clumpy. My flour must be very dry and I added a little warm water to it to get to the batterish-dough consistency. Add 1 cup of raisins or craisins.
Spoon the batter-ish dough in the two pans. Preheat the oven to 425 degrees F. Let the dough rise until the pan is full, 45 minutes. Bake for 25 minutes, until dark brown. Let cool on racks, slice, toast and butter it. Nice big butter holding craters in it. Delicious. I can almost bet my husband will like this toast.
It has craters to hold the butter after toasting, slightly cinnamony, nice craisins for a burst of sweet.
Grease and dust (w/flour or corn meal or corn starch) 2 loaf pans, or 2 pans of similar size.
In a bowl:
1/4 cup warm water
2 T yeast or two packets
1 T honey
Let sit for 15 minutes and if the yeast is good it will bubble and froth.
Then add:
2 and 1/4 cups warm milk (about 110 degrees F) (it should feel just warmer than body temperature)
5 and 1/2 cups of white flour
2 t. salt
1/2 t. baking powder
1 T cinnamon
Mix until well combined. It should be thinner than dough you might knead, thicker than batter, so very wet and clumpy. My flour must be very dry and I added a little warm water to it to get to the batterish-dough consistency. Add 1 cup of raisins or craisins.
Spoon the batter-ish dough in the two pans. Preheat the oven to 425 degrees F. Let the dough rise until the pan is full, 45 minutes. Bake for 25 minutes, until dark brown. Let cool on racks, slice, toast and butter it. Nice big butter holding craters in it. Delicious. I can almost bet my husband will like this toast.
