310 - Sunny Side Up
Orange Raisin Bread
People who know me know that I am a bit of a dough nut - and I don't mean the kind with a hole in it! I mean the kind that loves to eat bread. Not surprisingly, I recently found myself at "All The Best Fine Foods" where David Moore, an expert bread baker, gave me the scoop on dough. Here's David's delicious recipe for the perfect Orange Raisin Breakfast Bread:
- 1 tbsp active dry yeast (can use instant or fresh yeast)
- 1 cup milk
- 1 tbsp salt
- pinch of sugar
- 3 ½ cups of flour
- 2 eggs
- zest of 1 orange
- juice of 1 orange
- handful of raisins
- ½ cup butter, unsalted
- ¼ cup sugar
- 1 tbsp milk
- a handful of coarse sugar
Pour yeast into large bowl, add a pinch of sugar and when it starts to foam, add ½ the flour, ½ tbsp salt, 1 egg, and the zest of one orange. Soak the raisins in the juice of the orange. Add butter, ¼ cup sugar, mix well.
Empty dough onto table. Add some flour to give the dough a good consistency. (*In the end, you should have used approximately 3 ½ cups of flour). Knead the dough for approximately 2-5 minutes, folding the dough back over itself. (*You don't want to make it too tough because this is a tender bread).
Open up dough and add raisins, then knead some more adding a touch more flour if necessary. Shape into large round ball and place in center of bowl.
Cover, put in warm place for about two hours to let it rise.
Remove from bowl, cut off four pieces. Shape 3 pieces into long strands, pinching each together at one end. Weave into braid, pinch other end together.
Place on parchment paper on baking sheet (*You can also grease a baking sheet).
Take the fourth piece of dough, roll it into a long strand and curl into snail shape. Place on baking sheet with loaf.
Cover. Allow to rise again for 45 minutes.
Prepare egg glaze, mixing 1 egg and 1 tbsp milk. Brush breads with it and then place in oven.
Bake at 350 degrees, 30 minutes for the large loaf, 18-20 minutes for the small bun.
Once cooked, sprinkle a coating of sugar on top. Enjoy!
Courtesy : David Moore; All The Best Fine Foods; 1099 Yonge St., Toronto, ON, (416) 928-3330