Wednesday, December 19, 2007

Country-Style (Raisin) Bread

I asked Son #1 what he wanted for his birthday dinner, fully expecting that we would be throwing back veggie dogs and french fries tonight. When he said he wanted Cauliflower and Roasted Garlic Soup I could not believe my ears. He really is growing up! I also made this bread to go with the soup. It is a soft, fluffy, country-style bread (as opposed to a chewy, crusty, cafe-style bread). I made one loaf plain, and made the other into a cinnamon raisin bread.

INGREDIENTS
- 1/3 cup warm water
- 2 tsp active dry yeast
- 3/4 tsp sugar
- 2 cups warm water
- 1/3 cup sugar
- scant 3/4 tsp salt
- 2 tsp apple cider vinegar
- 1 tbsp ground flax seed, whisked into 3 tbsp of water
- 1/3 cup vegetable oil
- 6-7 cup white bread flour

METHOD
1. Stir 3/4 tsp of sugar into 1/3 cup of water. Mix in yeast and set aside until foamy.
2. Mix together 2 cups water, sugar, salt, vinegar, flax mixture, and oil in a large bowl. Mix in yeast mixture and 2 cups of flour (I do this with the batter attachment of a Kitchen Aid counter top mixer). Beat until smooth.
3. Add in 2 more cups of flour and mix until smooth. Add in enough of the remaining flour to make a soft dough (either by hand or with the dough hook attachment). Knead until smooth.
4. Place dough in a well-greased (i.e. margarined) bowl, turning to grease all sides. Cover with a towel and let rise for at least an hour, until doubled in size. If making a raisin bread loaf, divide dough in 2 equal pieces after kneading. Knead 1 cup of raisins into one of the dough balls. Let rise like the other dough ball.
5. Punch down risen dough and knead for a minute or so to get out the air bubbles. Roll out into a rectangle (width depends on the size of your loaf pan). Roll up tightly along the shorter end, seal seam and sides, and place in loaf pan. Let rise for 45 minutes, uncovered. If making raisin bread, roll out dough and sprinkle with 1/3 cup of brown sugar mixed with 1 tsp of cinnamon. Roll tightly and seal seam and sides. Let rise, uncovered, for 45 mins.
6. Preheat oven to 375 degrees. Place loaves in oven and bake for 35-40 minutes, until loaves are nicely browned and sound hollow when you knock on the bottom.
7. Let cool on racks, but make sure you eat a slice while still warm.

6 comments:

Vegetation said...

Mmmm yum. We all love raisin bread around here. It's lucky to last an hour. Happy Birthday to Mr 7 year old! I'm sure he was the hit of the classroom with his (shh vegan) cupcakes.

true blue said...

I just found your site and all I can say is Yum! Every recipe that I looked at I found myself thinking, yes! I want to make that. Well, yes, I want to eat that came first. Thanks for all the ideas.

Tracy said...

Looks beautiful! I mean, what's any better than homemade bread, especially fresh from the oven?

Veg-a-Nut said...

Your bread looks amazing and the soup sounds fantastic. Happy Birthday to your son!

PamelaCooks said...

Hey VeganDad. I did a version of this bread and it's really yummy!
Love the blog.

More info here at my blog
http://pamelacooks.blogspot.com/2008/11/swirly-breads-cinnamonraisin-garlic.html

Lauren said...

Hey Vegan Dad,
I'm new to veganism and new to making bread. I've tried your french bread recipe twice and think it has great potential. But I must be doing something wrong. Should I be using rapid rise yeast? It comes out dense and thick and the only thing I can think of is that it hasn't had enough time to rise properly. Or maybe I'm not kneading the bread right or long enough?
Help? :) Thanks