Wednesday, 7 December 2011

Hand-kneaded Cinnamon-Raisin-Rhum Loaf Bread





I'm on sick leave because my stomach is painful again.  I had dinner, Chinese buffet, with some of my officemates last night.  I must have eaten more than my stomach could digest, that's why it's complaining again :-( (sigh) Frederick on the other hand had been having diarrhea since yesterday.  I hope he'd get better today.

Staying at home just lying in bed bores me so I decided to make my time fruitful.  Frederick wants raisin bread- loaf style.  So I decided to bake him one. I added, rhum and cinnamon for a more delicious and flavorful bread.

And, oh by the way, I mixed and knead this bread with my own bare hands :-) no bread mixer and no bread machine needed and it turned out perfectly well.  The kids and our housemates love it.  Frederick likes it but wanted it to be sweeter, so sweeter it is next time :-)  I'll just be increasing the sugar making it 5% (of flour) more :-)  I bet we won't be buying loafbread from the supermarkets nor bakeshop anymore :-)

Ingredients:
Baker’s   Percentage  Quantity in   grams
Bread flour 50% 150
All-Purpose flour 50% 150
Instant Yeast (Le Saf) 1.5% 4.5
Brown Sugar 10% 30
Corn Oil 10% 30
Salt 1.00% 3
Water (+/-) 60% 180
Improver (Supertex) 1.00% 3
Other Ingredients
Rhum 60
Raisins/ sultanas 60
Cinnamon Powder 3
Total   Dough Weight 673.5 grams

Baking Procedure:

Yield  :   1 rectangular loaf

Mixing Method :  Straight Dough

Fermentation   :  70 minutes

Scale                 :  the same as the total dough weight

Proofing            :  60 minutes

Baking in Bread Machine : 40 minutes or until the bread turns golden brown

Baking in an Oven :  180 degrees Celsius for 20-25 minutes (until it turned brown)

1.  Soak the raisin in rhum for at least 1 hour.

2. Mixing: In a bowl, mix the dry ingredients (add the salt last) with a woodedn spoon.  Add the water, then the raisins with the rhum, then the oil and mix them all with the use of the wooden spoon.  Then mix it with your hands.

3.  Cover the bowl with the dough in it and let it ferment for 70 minutes.

4.  Transfer the dough on a floured surface and hand-knead it for at least  10 minutes

5.  Roll into a cylinder form and place it in a greased loaf-pan or the bread machine pan..

6. Proof in a warm area for 60-90 minutes or until it doubles in size.  Brush top of the loaf with egg wash.

7. Bake :

7a. In an oven:  Pre-heat oven and bake bread at 180 degrees Celsius for 20-25 minutes (until it turned brown)

7b.  In a bread machine :  Press “bake only” and bake for 40 minutes or until the bread turns golden brown

8.  Remove from the pan and cool it.

Yields 1 loaf bread (12 slices). Here’s the estimated Nutritional values per 1 slice of bread based on the ingredients used.  Check your calorie limit for the day so you would know how many slices of this you can eat.  Our suggestion is to eat a slice or two for snack or with a meal :-)
Calories :  134 kcal Total Fat:   2.77  g.
Cholesterol :  0 mg. Saturated fat : 0.42 g.
Protein :  3.15 g Trans fat  :  0 g.
Sodium :  101 g. Dietary fiber :  1.16 g.
Carbohydrate :  25 g.

- foodformylove(06December2011)

2 comments:

  1. This bread looks amazing and I bet it taste so delicious too!

    ReplyDelete
  2. thanks Tia. It does taste good :-)

    ReplyDelete