Raisin Bread

62c8f9f94f103a04db6dc3c2d4205976Ingredients:

1 large egg, lightly beaten

2/3 cup milk (5 ounces), warmed to 95 to 125F (see instructions below)

1/4 cup unsalted butter, melted and cooled slightly (half of one stick)

2 1/4 teaspoons (one one-ounce packet) instant dry yeast

2 teaspoons granulated sugar

1/2 teaspoon salt, optional and to taste

2 cups + up to 1/3 cup bread flour (12 ounces)

1 heaping cup raisins

Directions:

In a large mixing bowl, beat the egg; set aside.  Warm the milk according to the yeast manufacturer’s recommendations on the packaging. Add warmed milk to the egg. Add melted butter, yeast, sugar, optional salt, and stir to combine. Add 2 cups bread flour and using a spoon and then your hands, form the dough. Turn dough out onto a floured work-surface.  Knead for 5 to 8 minutes, or until smooth and supple.  If necessary, add up to one-third cup additional flour, for 2 and 1/3 cups total (12 ounces total by weight), in order for the dough to combine and become smooth. The more flour that’s added, the denser and heavier the bread will be; so add it only as necessary.

Mound the dough into a ball. Spray mixing bowl (the same one used to make the dough is fine) with cooking spray or lightly grease it, and place dough into bowl.Cover bowl with plastic wrap and place in a warm, draft-free place until doubled in size, about two to three hours. Punch dough down, remove it from bowl, and place on floured work surface. Sprinkle raisins over the dough and knead them in, for about 2 to 3 minutes.

Flatten the dough into a large rectangle, about 8-inches-by-12-inches. Pinch off ends and place dough log into a sprayed or greased 9-by-5-inch loaf pan, seam side down. Cover pan with plastic wrap and place in a warm, draft-free place until almost doubled in size, about two hours.

In the final minutes of the second rise, preheat oven to 375F. Bake for 25 to 35 minutes, or until golden on top. When bread is removed from loaf pan and tapped sharply on the top and bottom, it should sound hollow. Place bread on a wire rack to finish cooling completely before slicing and serving. Bread keeps for up to 5 days, but can also be frozen.

Original recipe is available at Averie Cooks

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Triple Ginger Cookies

triple-ginger-cookies-recipe-clv0213-xl     Ingredients

3/4 cup butter

1 cup packed brown sugar

1 egg

1/4 cup molasses

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 tablespoons minced fresh ginger root

1/4 cup chopped crystallized ginger

1/4 cup chopped dried apricots

 

Directions

  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers and chopped apricots. Cover, and refrigerate dough for at least 2 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  • Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.