Tuesday, September 1, 2009
This great idea is being hosted by Lisa and Lana. Head over and check out all of the wonderful food ideas. I've gotten some great recipes this way and I'm guessing you might to. Even if you don't want to do the cooking, I'm betting it's gonna make your tummy growl and your mouth water. (Not very lady like, I know. I've been accused of many things but being a lady isn't one of them!)
BSP and I went to a concert in Denver last week and stayed the night. The Hotel we stayed at had a Continental breakfast. If you've ever had the "joy" of breaking bread at a Hotel Breakfast, you know it's nothing to write the relatives about.However, they did have Raisin Bread there and I observed BSP partkaing of the Raisin Bread. My "Ah Ha" lightbulb came on!(Not to worry, it's an LED light. Very earth friendly)
BSP doesn't eat sweets so I rarely find anything that I can bake for him. Cook, yes. Bake, no. So the minute we got home, I started a batch of Raisin Bread dough.
The verdict from BSP: too heavy to eat more than one piece at a time. In fact, I think he only ever had one piece. However, it was a smashing success with everyone else. Not to worry though. My quest goes on to find the one item I can bake for BSP that he will truly love and turn to me with an "Oh my gosh, you made this for me" adoring look in his eye. Stay tuned.
3 to 5 C. Flour
1/2 C Sugar
1 Package yeast
2/1/2 C Warm Water (120-130 degrees)
1/2 C Shortening (I used real butter)
1 Beaten Egg
1 Cup Raisins tossed in a TB flour and TB cinnamon
Soften the yeast in the warm water. I also added the sugar at the same time because the Yeast proofs so much better when it has a food source.
Add in the butter and the egg and slowly add in the flour along with the Raisin mixture. Now here is where I think I went wrong. DON'T overmix the dough and DON'T over add on the flour. A stickier dough here is what you're looking for.
Put the dough in a greased bowl, cover with saran and allow to rise double. Punch down and put in your bread pans and allow to rise again.
Bake at 350 for about an hour or until golden brown.
Makes for great Breakfast toast!