Holiday Wishes From the Urban Homestead
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| Raisin Bread |
May the sweet scent of cinnamon travel from our homestead to yours this holiday season.
Wishing you all a happy, healthy Christmas.
Posts
Eco-Wrap
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Our dear friend Kim has done it again- she’s wrapped all her Christmas
presents in an eco-friendly wrapping that she made herself from various
recycled ite...
2 years ago
5 comments:
Oh, Oh, Oh. Please may I have a slice, or better still, a loaf of that bread...it looks soooo good. the only scent coming out of my kitchen is the aroma of Cabbage Rolls!
Hope you and yours have a happy holiday season.
June
That bread looks scrumptious!
Have a wonderful holiday season!
June - it is absolutely scrumptious, I have to say. I'm thinking it's good enough to sell at a farmers market. Really that good. Not to mention that I've been thinking about making stuffed cabbage for days now and you just made me drool.
Daisy - Thanks.
Ara
If you do actually make the stuffed cabbage will you please post your recipe. I was not thrilled with the recipe I picked. I did like the sauerkraut added but I thought it needed more of a tomato taste.
You would have a line around the block for a loaf of that bread. I would ask for the recipe, but mine would never, never look (or probably taste) like yours.
June
June - For stuffed cabbage, I make a spicy tomato sauce with lemon juice and sumac in it - it's sort of Middle Eastern, I think. I don't have a recipe, but when I make it, I promise I'll write it down and post it.
And as far as any of the bread I make goes, including this raisin bread, I trust all kneading to my Kitchen Aid standup mixer. It's a lifesaver as far as I'm concerned and I've always gotten better results with it.
My bread making tips, if you can call them that are very few: 1) always add about a teaspoon of honey to the yeast/warm water mixture and stir it well so that the yeast and honey dissolve. The honey gives the yeast something to eat. Let that sit for 10 minutes to get frothy.
The other thing I do is about an hour before I want to start any bread recipe, I heat the oven up to 350 and then turn it off. That way, I seem to get a better, quicker rise.
And honestly, that's about it - I don't do complicated recipes - anyone could duplicate what I do. In the case of the raisin bread, I brushed a teeny bit of butter on the bread just as it came out of the oven to make the crust stay soft.
Ara
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