1 year ago
Sunday, October 18, 2009
We love the Monk's cinnamon raisin bread. This bread is baked by real monks, not too far from where we live. It is said that these monks don't talk much while they work, really concentrated on their work. And their bread is just wonderful.
I have been baking many types of bread, therefore, I would like to try the cinnamon raisin bread, too. I found only one recipe that the resultant bread looks like the Monk's bread. Based on the taste of the Monk's bread, I modified the original recipe in an attempt to replicate the authentic Monk's bread. Surprisingly, my version of bread tasted fantastic and is a lot healthier.
Cinnamon Raisin Bread
Makes 2 loaves
4 cups all-purpose unbleached flour
1 1/2 cups whole wheat flour
1 2/3 cups water
1/8 cups milk
2 tablespoons hone
4 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon instant yeast
1 1/2 tablespoons ground cinnamon
1 1/2 cups soaked and drained raisins
1. Soak the raisins in water about 30 mins ahead.
2. Proof the yeast in water for 5 mins.
3. Add the rest ingredients but raisins to the yeast and knead till the dough is just wet. Then add the raisins and mix well. I did this in the kitchen aid with the dough hook.
4. Cover and rise for 1 hr.
5. Degas the dough gently then turn it on a well floured surface.
6. Fold the dough in thirds, then repeat this again from the other edge.
7. Put the dough back to the bowl, cover and rise for another 1 hr.
8. Shape the dough into loaves and put into the loaf pans.
9. Spray the loaves with water and cover the pans. Let them rise for about 90 mins or till the dough rises to the upper edge of the pan.
10. Preheat the oven to 450F. Put the loaves on the lower 1/3 rack and back for 5 mins.
11. Reduce the temperature to 375F and bake 20 mins. Rotate the pans 180C and continue baking for another 15-20min or till the middle temperature goes up to 185F.
12. Cool on cooling racks.