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Best-Ever Raisin-Orange Bread
Rise: 2 hrs
Bake: 45 mins at 375°F
Ingredients
- 5 - 5 1/2 cups bread flour
- 2 packages active dry yeast
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup butter
- 1/4 cup water
- 1 orange peel, freshly shredded
- 1 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 2 eggs (at room temperature)
- 1 1/2 cups raisins
- Walnut Glaze (see recipe below)
Directions
1. In a large mixer bowl, combine 2 cups of the flour and the yeast.
2. In a saucepan, heat together milk, sugar, butter, water, orange peel, ginger, and salt just until warm (120 degree F), stirring constantly. Add to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Add raisins.
3. Using a spoon, stir in as much of the remaining flour as you can. On floured surface, knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes). Shape into a ball and place in greased bowl; turn once.
4. Cover dough; let rise in warm place until doubled (about 1-1/4 hours). Punch down. Turn out onto a floured surface; knead 1 minute. Cover; let rest for 15 minutes. Divide into 2 portions. Press each into a flat oval (9x7 inches); fold in half. Pinch seam closed. Pat to fit 2 greased 8-1/2x4-1/2x2-inch loaf pans.
5. Place dough in prepared pans. Make three 1/4-inch-deep diagonal slashes across top of each loaf. Cover with waxed paper; let rise in a warm place until doubled (3/4 to 1 hour). Remove waxed paper and bake in a 375 degree F oven for 45 to 50 minutes or until done. (Cover loaves with foil after 20 minutes to prevent overbrowning.)
6. Spread Walnut Glaze over cooled loaves. Makes 2 loaves (32 servings).
Ingredients
- 1 cup sifted powdered sugar
- 2 teaspoons softened butter
- 2 - 4 tablespoons orange juice
- 1/2 cup finely chopped walnuts
Directions
In a bowl beat together powdered sugar, butter, and orange juice until glaze is a spreading consistency. Stir in finely chopped walnuts.
I took breadbaking classes from Faith Mikita years ago, and was delighted when I came upon this recipe. On the second batch, I made a couple small changes (I substituted 2 cups of whole wheat flour, used sliced almonds instead of walnuts, and added a few drops of almond extract to the glaze). I think Faith would be proud of my taking a few small liberties! Either way, this bread is delicious!! I recommend lightly toasting with a lab of butter. Enjoy!
12/22/2009 06:05:52 AM Report Abuse