Sourdough Raisin Walnut Bread Abm Food
SOURDOUGH RAISIN WALNUT BREAD (ABM)
About a month ago, my landlord told me about a bread that he and his wife love, made by a local bakery, Ace Bakery. I thought I would try to mimic the recipe and make some for them, so I had a peek on their website to see what ingredients are in it, only to find it contained sourdough, which I'd just become interested in making. Fast forward to a month later, I have a healthy starter, and gave this a try with excellent results! Many thanks to chef #2586, whose recipe #31998 gave me the basic tools to create this one from. Cooking time does not include time for bread machine to process.
Provided by Katzen
Categories Yeast Breads
Time 40m
Yield 2 small loaves, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, except raisins and walnuts, into bread machine pan, in order that they are listed. Process on dough setting. When the machine beeps for additions, add the raisins and walnuts (or around 3-5 minutes before the end of the kneading cycle.).
- When cycle is complete, remove dough to lightly floured surface and shape into 2 round loaves (or one large loaf, your choice.).
- Place round loaves on cornmeal coated cookie sheet, cover and let rise until bread has doubled in size. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise - mine typically takes three hours.
- Bake at 375 degrees F for 25 to 30 minutes (30-40 if making one loaf.) Cool on wire rack.
- NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
OZ'S BANANA-NUT AND RAISIN BREAD FOR ABM
A real banana bread for those that don't want the sticky wet quick banana bread. You'll get a better flavor from this banana bread. Spread this with cream cheese and you'll never want to do quick bread again! And, no need to mash the bananas...the machine will mash them as it mixes the bread.
Provided by oz
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h55m
Yield 16
Number Of Ingredients 10
Steps:
- Place the milk, butter, bananas, flour, sugar, salt, cinnamon, and yeast in the bread machine in the order recommended by the manufacturer. Select Basic setting; press Start. If your machine has a Fruit/Nut setting, add the raisins and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 31 g, Cholesterol 5 mg, Fat 4.6 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 163.4 mg, Sugar 6.9 g
SOURDOUGH THREE GRAIN BREAD (ABM)
I was inspired by Donna M's #32194, which I love dearly to create a bread with additional grains which would please my DH & DS, who love multi grain bread. So using her recipe as a guide this is the bread I created today. It turned out a beautiful loaf and was enjoyed by my men. I have to admit for someone who usually isn't fond of multi grain bread I found it pretty tasty too. I used flax seed meal as one of my grains because I heard from a doctor that flax seed is one of the most healthy grains we should be using. It takes so little to have big health advantages as well.
Provided by CarrolJ
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Place ingredients in your bread machine in the order recommended by the instructions of your machine.
- Select the dough cycle and start.
- Listen for the end of the first kneading.
- Do not let it raise in the machine since most sourdough breads especially those using wild yeast since they raise best if only raised once.
- As you take out the dough spray it lightly with a spray oil product to assist in the handling since the dough will be soft.
- Shape into desired shape.
- Let raise until double in size.
- (Sourdough breads usually take 3 to 4 hours to rise if they don't have added yeast.).
- If using a metal loaf pan grease well.
- If using a stoneware loaf pan lightly spray with spray oil then sprinkle sides and bottom with cornmeal.
- If using a round stone simply sprinkle with cornmeal.
- Bake 350 degrees for about 30 minutes.
- Remove immediately from pan, lightly baste top of bread with butter or margarine and cool on a rack before slicing or slice with an electric knife which works well on hot bread.
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- Soak the raisins in 2 cups of hot water for 1-2 hours. Meanwhile, in a large mixing bowl combine the flour and water, cover with plastic wrap and let it sit for 30 minutes. Then add the starter and salt, mix to combine, cover with a plastic wrap and let it sit for 30 minutes longer.
- Then uncover the dough and perform the first set of stretch and folds by picking up the dough with your hand, stretching it as far as it will go without tearing and folding onto itself, then rotate the bowl 45 degrees, pick up another bit of the dough, stretch and fold again, then rotate 45 degrees again and repeat, rotate and repeat for the last time. You should stretch and fold your dough 4 times in total per set.
- Perform 3 sets of stretch in fold 30 minutes apart. Before you start the last set of stretch and fold add in your soaked and drained raisins and chopped walnuts and work them into the dough during the stretch and fold. Be gentle. Cover the dough with plastic wrap and let it ferment for 5-7 hours. (The fermentation process might happen quicker or slower depending on how warm or cold your house is.) By the end of of it, the dough should be slightly rounded on top and form a few bubbles on the surface. It will NOT double in size.
- Carefully transfer the dough onto a floured surface and shape into a ball by tucking the sides inward. You want to create tension on the surface of the dough. Then carefully transfer the shaped boule into the proofing basket seam side up. Make sure your proofing basket is generously dusted with rice flour, this will ensure the dough doesn't stick to it. Cover with a tea towel and refrigerate for 14-16 hours. I usually do it overnight. (Watch the shaping technique here)
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- To make the dough: In a large bowl, combine the starter, water, and bread flour. Squish everything together with your hands until all of the flour is absorbed. Cover with plastic wrap and let it rest (autolyse) for 1 hour.
- Soak the filling: Add the chopped walnuts and raisins to a bowl and cover with ½ cup of water. Leave to soak while the dough is resting. Drain before using. Roughly chop the raisins.
- To the dough: Add the salt + ½ tsp. of water (to help it dissolve). Add the walnuts and raisins. Lift and fold the dough over itself several times, and squish with your hands to incorporate. The dough will tear slightly as you fold, and the salt will not fully dissolve. Don’t worry- this is normal. Work the dough as best you can until it comes back together into a rough ball. At this point, you shouldn’t feel any grains of salt beneath your hands.
- Bulk fermentation: Cover your bowl with plastic wrap and a clean kitchen towel. Leave it in a warm, sunny spot to rise. Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter, and surrounding environment. In the winter, I make my dough in the afternoon and leave it to rise overnight at room temperature (65 F) for about 12-18 hours. In the warmer months, I bulk ferment in the fridge to control the rise rate and to prevent over proofing. *See note below.
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