Free recipe: Raisin bread

   FIRST OF ALL

Any recipe is a general guide line. There is no law (trust me) that says you are not allowed to change anything and nobody is going to call CSIS because you cut down on the salt, up the sugar or replace the cranberries with raisins.

So...don't be a slave to numbers. They are your guide. A very, very good friend of yours, just like letters - the text in your recipe. But they are not the law of the land so if you have any questions or concerns about anything in the world of baking, give me a shout and I will be happy to help you. Free of charge, of course.

Throw 250 gr lukewarm water, 50 gr sugar, 50 gr margarine, 5 (five) gr salt, 1 (one) egg and 200 gr raisins in a a bowl.

If your raisins are very dry, leave the bowl for a bit until the raisins have soaked up a bit of moisture. If they on the other hand are plump, continue right away.

Throw one table spoon of instant yeast (about 5 to 7 gr) into 450 gr of all purpose flour, mix it up and add to your bowl above. Mix until you reach maximum gluten elasticity and then leave to rest (covered, to prevent it from drying out).

Once the dough starts rising, shape into loaves and roll in coarse sugar. When double size, you give them a cut and bake them at 350-375.

Now, keep in mind that any dough, like this rains bread, that is high in fat and sugar you never, ever want to bake on a baking stone. Simply because the fat and sugar content will ensure the bottom of your raisin bread will burn to a crisp...or charcoal...before you ever get it out of the 'crematorium' (oven), so...baking tray with parchment paper, or a pan, onto grill. Not baking stone.

If you have any questions, you  know where to find me.

Please note that any reference relating to times or temperatures are approximate and estimates only, as ovens and circumstances are variables. I do not take any responsibility for the final result but will be more than happy to help you with free advice and guidance

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