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Makes a great morning toast! I really
like toasted raisin bread for breakfast.
Check out Linda's Bread Making Hints:
Secrets to using the bread
machine, About
yeast in bread making,
Sourdough Starter,
Quick
Breads.
Check out all of Linda's great
Bread Recipes
for your bread making.
Raisin Hazelnut Bread
Recipe Type:
Yeast Bread,
Brunch and Breakfast
Yields: 1 large loaf
Cook time: 40 minutes
Ingredients:
1 1/4 cups warm water (110 degrees F.)
2 tablespoons hazelnut oil
2 tablespoons honey
1 teaspoon salt
1 1/2 tablespoons nonfat dry milk
1/2 teaspoon ground cardamon
1/2 teaspoon grated lemon zest
2 tablespoons vital wheat gluten (optional)*
3 cups bread flour or unbleached all-purpose
flour
1 cup whole wheat flour
3 teaspoons instant active dry
yeast
1/2 cup coarsely chopped hazelnuts
1/2 cup raisins (You can also substitute 1/2 to 3/4 cup chopped mixed dried fruit)
*
Also called gluten flour,
instant gluten flour, pure gluten flour, and vital wheat gluten
depending on vendor and manufacturer. This is flour with the starch and bran
removed. Gluten is the natural protein in the wheat endosperm which, when
combined with water, forms a taffy-like dough. This retains the gas and steam
from baking.
Preparation:
Place all ingredients except hazelnut and raisins in bread pan of your bread machine. Select dough setting and press start. After approximately 15 minutes of the dough cycle, add hazelnuts and raisins and continue dough cycle.
Check the dough (don't be afraid to open the lid). It should form a nice elastic
ball. If you think the dough is too moist, add additional flour (a tablespoon at
a time). The same is true if the dough is looking dry and gnarly. Add warm water
(a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan that's been coated with cooking spray. Cover and place in a warm spot to rise for approximately 30 minutes or until doubled.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
Cool or Refrigerator Rise: If I don't have the time
to wait for the rise to finish or I know that I will be interrupted before the
completed rise, I do a cool rise. A cool rise is when the dough is place in the
refrigerator and left to rise slowly over night approximately 8 to 12 hours. I
usually do this after the first rise and the dough has been shaped into a loaf.
As this is a longer rise time, it improves the sourdough flavor in your finished
bread.
Preheat oven to 350 degrees F.
Bake for 35 to 40 minutes or until loaf sounds hollow when tapped.
A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan.
 This
is the type of thermometer that I use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking
and baking. I, personally, use the
RT600C Thermometer
(show in the photo on the right). To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just
click on the underlined: RT600C Thermometer.
Makes 1 1/2-pound loaf.
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