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RAISIN/CINNAMON BREAD

approx. 3 cups starter (step 1) below)
3 - 3 1/2 cups bread flour, white
1/4 cup sugar
1/4 cup melted shortening
1 1/2 cups milk
3 tsp salt
3 cups whole wheat flour

* 2 T cinnamon  (or to taste)
* 1 cup raisins (or more if you like raisins :^)

Yield: 2 large loaves

1) Prepare batter one of two ways:
   a) 2 Tbs starter, 2 cups 85 deg. water, 3 c BREAD flour, 24 hrs @75 deg.
   b) OR, 1 cup starter, 1 1/2 c flour (half all-purpose, half bread),
      1 cup 85 deg water, 8 to 12 hrs at 85 deg.
2) In a large bowl, mix starter, 1 cup bread flour, and 1/4 cup sugar.
3) Melt the shortening, add the milk and salt to it.  Heat to luke warm and
   add to the batter.
3a) (for raisin cinnamon bread)
   Add 2 T cinnamon and 1 cup raisins.  Mix well.
4) Add the 3 cups whole wheat flour, 1/2 cup at a time, stirring well after
   each addition.
5) Add one more cup of the white flour (if it'll take it) and stir well.
6) Turn out onto a board and knead in enough additional white flour until
   dough is smooth and elastic (the usual 300 to 400 stokes or 15 min.).
7) Place into a greased bowl, turn, and cover.  Proof until doubled in an 85
   degree location...about 2 hours if all is well.
8) Punch down the dough and return to the warm place to rest for 30 minutes.
9) Divide the dough into 2 equal parts, knead each part for about 30 seconds,
   form into loaves and place into loaf pans (seam side down).
10) Cover and let proof in the warm place for 1 1/2 hrs or until doubled.
11) Bake in a preheated oven for 45 minutes.  When golden brown and the loaves
    have shrunk away from the sides of the pans, they are done.
12) Place on wire racks to cool: brush tops with butter, then cover with thick
    towels.  Cooling takes about 3 or 4 hours.  (Slow cooling brings out the
    flavors in the bread better).

Sourdough Sour Cream Raisin Bread

Makes two loaves
Ingredients:

(T = tablespoon, t = teaspoon, C = cup)

1 T dry yeast
1/4 C warm water
1 T granulated sugar
1 t salt (optional)

1 C sourdough starter (exact measurement not important)
2 C (total) sour cream, or sour cream/yogurt (see below)
5 to 6 cups good bread flour
1 to 1 1/2 C raisins

Procedure:

In a large warm bowl, dissolve yeast in warm water, add sugar
and optional salt.

Add sourdough starter (rough measurement is ok) to yeast mixture,
stir well and let proof for 10 to 20 minutes.

Use either 2 C sour cream, or use a mix of
1/2 sour cream and 1/2 non-fat yogurt  You could also use up to 1/2 C buttermilk if you wish.

Add 2 C sour cream/etc. to yeast and sourdough mixture and blend well.

Add 4 C flour, one at a time, beating well between cups with a hefty
wooden spoon. The dough will be STICKY!  Remove to a floured board,
and use your official baker's scraper to incorporate enough flour to
allow hand kneading.

You'll probably add up to two more cups of flour as you knead,
depending on humidity, temperature. When you get the dough manageable, knead in the raisins. The whole kneading procedure should take about ten minutes.

When the dough is smooth and supple, form into a ball, place in a
buttered bowl, (turning to coat all sides) cover with a towel and
place in a warm  spot to rise. Check often, as this recipe seems to
rise quickly. You want it to just double in size so don't let it over rise.

When just doubled, punch down, knead a bit, and form into two
loaves. Pinch seams and place in two standard loaf pans. Cover and
let rise again till just doubled.

Bake in preheated 375 degree oven for 30 to 35 minutes, or until a
delicious golden brown color, and the tops/bottoms sound hollow when
thumped. Remove any raisin balloons from the tops and sides, careful not to burn your fingers in the process.  Cool on wire rack.

If you don't have sourdough, double the yeast and add another cup of
flour, but it won't be the same.

Email:  pioneerwoman1@yahoo.com