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.