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LOCATION: Recipes >> Breads Sourdough >> Raisin Bread 01

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Raisin Cinnamon Bread
Yield: 2 large loaves

3 cups starter
3 - 3 1/2 cups bread flour
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
1 cup raisins

Prepare batter one of two ways: 2 Tbs starter, 2 cups 85 deg.
water, 3 c bread flour, 24 hrs at 75 degrees 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.

In a large bowl, mix starter, 1 cup bread flour, and 1/4 cup sugar.

Melt the shortening, add the milk and salt to it. Heat to luke
warm and add to the batter. Add 2 T cinnamon and 1 cup raisins.
Mix well. Add the 3 cups whole wheat flour, 1/2 cup at a time,
stirring well after each addition. Add one more cup of the white
flour (if it'll take it) and stir well.

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.). Place into a greased bowl, turn, and cover. Proof until
doubled in an 85 degree location...about 2 hours if all is well.
Punch down the dough and return to the warm place to rest for 30

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).
Cover and let proof in the warm place for 1 1/2 hrs or until doubled.

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. 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).


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