A flower design tops this rich bread.
- Serving Size: 1 ounce
California Raisin Yeast
- 3 tablespoons sugar
- 1/2 cup California raisins
- 1/2 cup water
- 6 1/2 cups bread flour
- 3/4 cup dark rye flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1/3 cup dry milk powder
- 1 teaspoon malt extract
- 1 cake compressed yeast
- 2/3 cup California Raisin Yeast (above)
- 2 1/2 cups water
- 3 cups plus 2 tablespoons California raisins
At least 5 days ahead, combine ingredients for raisin yeast in container and mix until sugar is dissolved; cover and set aside in warm place to ferment for at least 5 days.
To make bread, mix flours, sugar, salt and dry milk together. Add malt extract, yeast, raisin yeast and water. Beat on low for 4 minutes. Reduce speed to medium and beat for another 2 minutes. Gently stir in raisins.
Allow to stand in warm place for 40 minutes. Punch down and turn. Allow to ferment 30 minutes more. Punch down again and divide into 3 portions. Shape each portion into slightly flattened rounds and arrange on baking sheet. With very sharp knife, cut circle in top and surround with triangular slashes to form sun or flower design.
Allow to rise until about doubled in bulk 40 to 50 minutes. Bake at 425°F for 25 to 30 minutes or until done. Cool on wire rack.
Nutrition Facts Per Serving
Calories 90 (5% from fat); Total Fat 0.5g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 3g; Carbohydrate 20g; (Dietary Fiber 1g; Sugars 8g; ); Iron 1mg; Sodium 120mg; Calcium 14mg; Potassium 104mg
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