RAISIN CANE BREAD Makes 4 small loaves
1-1/2 cups seedless raisins 6 tablespoons brandy 1-3/4 cups scalded milk 6 tablespoons butter 9 tablespoons cane syrup 2 teaspoons salt 1 teaspoon vanilla 2 teaspoons cinnamon 1/2 teaspoon nutmeg 6 to 6-1/2 cups whole wheat flour 1-1/2 tablespoons active dry yeast 1/4 cup warm water Glaze 2 tablespoons cane syrup 1 tablespoon melted butter 1 tablespoon brandy 1/4 teaspoon vanilla Soak raisins 24 hours in 6 tablespoons brandy. Pour milk into large bowl. Stir in butter, 8 tablespoons cane syrup, salt, vanilla and spices. When butter has melted, stir in 3 cups flour. Stir yeast into water and 1 tablespoon cane syrup and let sit a few minutes. Stir in mixture, cover, and let sit in a warm place about 20 minutes. Stir in 2 more cups flour, place on floured surface and knead about 10 minutes, adding remaining flour as necessary to prevent stickiness. Return to covered bowl and set in warm place to rise (about 40 minutes) until doubled in size. Add presoaked raisins and place on floured surface. Knead several minutes, adding flour as necessary. Divide and shape into 4 loaves. Place in greased 5-3/4- by 3-1/4-inch pans, cover, and let rise in warm place until double in size. Bake in preheated 350-degree oven for about 20 minutes. Make glaze by mixing together the cane syrup, butter, vanilla and brandy. Apply with pastry brush to hot, baked loaves. 'The Lord is good to those who depend on him, to those who search for him.' ~ Lamentations 3:25 *Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
