Text 21775, 74 rader
Skriven 2012-02-27 23:45:00 av JIM WELLER (1:123/140)
Ärende: Raisin breads 2
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Swedish Cardamom Bread
 Categories: Abm, Low-fat, Scandinavia, Breads, Breakfast
      Yield: 1 Loaf

    3/8 c  Golden raisins
      1 tb Orange zest dried
    1/2 c  Water
    3/8 c  Milk
    1/4 c  Brown sugar
  1 1/2 tb Honey
      1    Egg
  1 1/2 ts Yeast
      3 c  Bread flour
    1/2 ts Salt
    1/2 ts Cardamom
    1/2 ts Grated orange peel
      3 tb Butter or margarine
      1    Egg yolk
    Or whole egg for glaze

  This is a single, 1-1/2 pound bread-machine loaf that is fancier
  if baked free-form.  Mostly, I've baked it for family gatherings;
  not much at other times. It's deliciously sweet, great for
  breakfast. The instructions are for a Hitachi B201.

  *Note: Include the orange zest soaking water.  I also prefer
  potato water -- the water left over from boiling potatoes.

  You'll need the zest (the orange part of the rind) from several
  oranges. A zester can be used to cut off the zest. Dry the little
  strings overnight on a large plate.  Another method is to slice
  off the orange part of the rind, trim off as much of the white
  stuff as possible, then julienne the orange zest. Soak the dried
  orange zest in 2 ounces hot water for several minutes until soft.
  Drain the water into a measuring cup and add potato water or tap
  water.  Add the zest at the same time as the flour. Pick over the
  raisins. Crust: Light Menu Selection: Mix Bread (this bakes the
  bread in the machine, allowing the raisins to be dropped in when
  it beeps), or Bread plus Knead and First Rise cycle.

  If baking a free-form loaf using the Knead and First Rise cycle,
  add the raisins 4 to 8 minutes minutes before the rise starts (set
  a timer for 24 to 26 minutes). Or knead them in before shaping the
  dough. Divide the dough into two parts, 2/3 and 1/3 of the total.
  Separate each part into 3 pieces (total, 6 pieces). Roll the three
  larger pieces into 14 to 16-inch long "logs" and the three smaller
  pieces slightly shorter and much skinnier. Starting in the middle,
  braid the three parts together, first one end, then the other.
  Make two braids. Pinch the ends of the braids and tuck under
  slightly to make sure they don't open up while rising or baking.
  Place the larger braid on a greased cookie sheet. Then the smaller
  braid on top of the larger. Cover loosely with plastic wrap and
  let rise until doubled. After the rise, brush the top with egg
  yolk for a dark glaze, or a whole egg for a slightly lighter one.
  Mix the egg or yolk with a bit of water and a shake of salt. Bake
  for 40 minutes at 350 F.  Cover with foil after 15 minutes, even
  if the crust looks light.

  From: Bob Stedfeld
  
MMMMM

Cheers

YK Jim


... Chocolate-covered raisins are fruit, eat as many as you want

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