On to the plate

Experimenting with flavours, colours and style of food served at our place

Raisin Bread–Update

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Remember in December I made Raisin Bread, a recipe from Averie Cooks?

That day it was 29 degrees outside, somewhat hotter in the kitchen. That heat did mad things with the rising bread and I was in fear the loaf, on the 2nd rise, was going to spill out of the pan.

This is what it looked like on the 2nd rise, well short of the time expected for the 2nd rise:

2ndRise

I enjoyed making the bread and it’s been on my mind to tweak the recipe a bit. I’m looking for a better Hot Cross Bun recipe than I used last year.

With that in mind, and having extra family for breakfast on Waitangi Day, I decided it was time to try out a few changes.

Raisin Bread

I wont go into the whole recipe again, you can grab it from my blog, or from the link to Averie’s blog above.

Here’s what you see with a 10 degree difference. We got a whopping 19 degrees the day I made the second loaf. Sadly the temperatures are only going to get cooler as we bid farewell to what has been the best summer I can remember in the last 10 years.

Making Raisin Bread

I wish I’d tucked the ends down the pan rather than have them curved up. The loaf ended up with the same bend in it as it baked. The measurements for rolling/flatten the dough is a bit too long for my pan, even though it’s a 9 x 5 inch pan as per the original recipe.

Next time I’ll flatten the dough to something like 9-10 inches on the long side.

 

The changes I made weren’t many:

  • Add 1/2 teaspoon of mixed spice and 1/4 teaspoon for Cardamom
  • Add 1/4 packet of Mixed Peel
  • Served the bread with mixed peel added to the butter, to give it an extra boost in the citrus department.

The citrus is nice, but the spices, despite the extra, are still too subtle. The smell as the bread toasts is wonderful, but the tastes falls short of what we’re after.

So I’ll make this again (I’m out of raisins until grocery shopping tomorrow) and get really heavy-handed with the spices.

Once I get the flavour right I’ll make these into buns. Hopefully it’ll all come right for Easter, though we wont even be home. I have less time to perfect this. With the recipe being straight forward I suspect I’ll be knocking out a loaf each week.

Mr Fussy wont complain, despite this not being quite where it needs to be flavour-wise, he’s still enjoying it.

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2 thoughts on “Raisin Bread–Update

  1. Wow that is some RISING action! Love all that puff! And what a glorious pile of raisins + citrus. I would imagine that if you are really looking for some punch in the spice dept to just add like a tablespoon or more of cinnamon, and a couple teaspoons of ginger and anything else you want to really pop…you need to add far more than you think, at least in my experience you do with the breads I make. Otherwise it just sort of disappears as it all bakes together into all the dough and becomes so muted. Thanks for trying the bread again & LMK what you come up with next for the spices!

    • Thanks Averie. I was talking to one of the guys at work actually, and said that I thought I’d have to go “wild” and add a tablespoon of Cinnamon. I worry that the Ginger would be too prominent, but Mr Fussy loves Ginger so I’m sure I can’t really go wrong. Thanks for the tips. When I get the flavour right I’ll re-post the progress. Cheers.

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