Raisin Pull Apart Bread – Part 2

Continuing from Raisin Pull Apart Bread – Part 1

A sneak peak at what you're in for...

So to back-track a bit… this pull-apart loaf was made from scratch. Right from making my own raisin yeast water from a formulation I got on Original Yeast, to making the pre-ferment and cooking the raisins that went into the bread. 1/3 cup raisins to 1/2 cup rum and 2 tablespoons sugar, till most of the liquor evaporated and the raisins were plump and flavourful.

Use the entire pre-ferment, which should be about 2 3/4 cups. Adding it to 3 1/2 cups flour. I used a mix of All Purpose and Whole-Wheat flour (2 1/2 cups A.P.:1 cup Whole-Wheat). About a 1/2 cup of the yeast water (extra) and 1/4 – 1/3 cup of warm water, a teaspoon of salt and 4 tablespoons honey. Mixing it all together and kneading it for a bit, before adding in the rummy raisins. Make sure that the raisins are evenly distributed through the dough and knead well. Then cover the dough and leave it to prove for 6 – 8 hours or overnight.

The dough will more than double.

Knock the air out , knead it lightly, and let it stand for 15 to 20 minutes before putting the loaf together (see the picture below). Giving it a minimum of 4 – 5 hours to prove (I gave it 6 hours).

Once the dough has risen, brush the top of the loaf with melted butter and give it a lavish dusting of cinnamon, cardamom and powdered sugar.

If you think it smells divine during the prep, just wait till you pop it into your 200 degrees C preheated oven. The aroma will not just fill your kitchen, but waft through the entire house. Leave your windows open and your neighbours may drop by just to say hello.

A loaf of bread that definitely warrants the journey to YeastSpotting.

Bake the loaf until golden brown for approximately 30 – 35 minutes (turning on the upper element for the last 5 – 7). Cool for a bit in the pan and turn out onto a wire rack.

The honey and the raisins give this loaf just the right amount of sweetness.

So what are you waiting for?

This is a Raisin Pull Apart Loaf isn’t it? Pull out a nice big chunk and enjoy!

A had some extra dough left over after making the pull-apart loaf. Not enough for another loaf, but enough for two buns, generously slathered with butter, and liberally dusted with the sugar and spice mix. Baking then at 220 degrees C for about 20 – 25 minutes.

The result; a lovely deep golden brown bun with a soft white crumb.

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4 thoughts on “Raisin Pull Apart Bread – Part 2

  1. These look amazing! Just yesterday, during our first snow of the year, I made sweet rolls from a yeast dough – so good. This looks like something I want to try next. I think what many may not realize is that it is often far more of a challenge baking in India or Pakistan than in our instant west which makes these all the more spectacular. Thank you.

    • Thanks Marilyn… You get a lot of products in India nowadays, imported in from the west or elsewhere. Unfortunately with huge price tags appended to some of them. So while it makes sense for certain articles, it does seem wiser not to make the investment in others. I guess it’s just a matter of choice really :-).

      You must try the bread, it was fun to make it all from scratch. I’m all set to make yeast from other veggies and fruits now.

  2. Pingback: Cinnamon Raisin Bread | Young's Blog

  3. Pingback: Cinnamon Raisin Bread | Geek Alabama

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