Sunday snapshots. What an evening, serene from the inside out. The children watching two back-to-back shows of “Nature”, chicken stock simmering on the stove, bread rising on the adjacent burner for warmth. Little One More (Sofia) left me a love note on my settee while I got up to check stock and dough, smiling in wait for me to discover it when I returned. Earlier all three children stood in the middle of our tiny livingroom having a distance contest with paper airplanes. Sofia made us all our own custom drawn and colored airplanes. Earlier in the day was a verbal tussle (or two) with the teenager fueled personality FLD and hormonal tired of hearing it Me. That’s never too pretty. :) Forgive easily, learn and do better next time. Sofia added to her Christmas list. Annie, as tall as I am, sat on my lap and hugged me. All in all…as usual…no matter what happens, every day is a good day.
Today is a good day with a lot of bread. This is the recipe for one breads I baked.
Linked to wonderful Yeastspotting and this week's guest host Hefe und mehr
Cinnamon Raisin Almond bread ~
Heavy and dense.
Sponge or old dough - 8 oz.
4 ½ tsp. yeast *(see notes)
¼ c. warm water - 105-115 degrees
1 ¼ c. bleached white flour**(see notes)
2 ½ - 3 c. whole wheat pastry flour
¼ c. sugar
1 T. kosher salt
2 T. cinnamon
1 1/3 c. warm water
2 c. raisins
1 ¼ c. chopped almonds
- In a small bowl, add hot water to the raisins, barely covering.
- Proof 2 ¼ tsp. of the yeast in the ¼ c. warm water, let sit 3-5 minutes.
- Mix the flour, sugar, white flour and 2 ½ c. of the whole wheat pastry flour, salt and cinnamon
- Add the warm water and the old dough (or sponge) to a mixing bowl and squish the dough up into bits. This is fun!
- Add proofed yeast and the remaining 2 ¼ tsp. dry yeast.
- Slowly add the flours. Mix until shaggy and let rest for 10 minutes.
- Resume mixing to kneading. Add any more of the ½ c. of flour if needed, but do not make it tough to knead by adding too much.
- Drain the water from the raisins, add them to the dough along with the almonds. Knead until evenly distributed.
- Cover and let rise until double.
- When double divide the dough and roll each into a round. Cover and let rise until almost double.
- Preheat the oven to 450 degrees approximately ½ hour before bake time.
- When almost double, glaze and slash if desired. And egg wash is great.
- Bake for 15 minutes, then reduce the heat to 375 and bake until done - approximately 20-30 more minutes. Check temperature of bread if you are unsure. - 200-220 degrees.
* It was late in the evening- I had leftover old dough to use or toss - I more than doubled the yeast because I didn’t feel like staying up extra late or refrigerating and baking the dough the next day. Use less yeast if you have more time.
** Yes, I know…unbleached flour in a bread recipe? Yep, it’s all I had of white. I have all kinds of flour, but no unbleached white in the house. Sometimes…as a baker of sweets, unbleached does give better results depending on what it is used for. Wanting to offset some of the wheat flour, I added what I had.