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BREAD-APPLE CIDER RAISIN Recipe

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This recipe for BREAD-APPLE CIDER RAISIN, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Sponge:
2 1/2 cup warm water, 110 degrees
1/2 tsp active dry yeast
3 cups bread flour
1 cup whole-wheat flour
Dough:
1 cup apple cider
4 cup bread flour
2 Tbs salt
1 tsp active dry yeast
1 cup golden raisins

Directions:
Directions:
For the sponge: In mixer bowl, combine water & yeast and let stand for 5 minutes or til top surface has thin layer of foam. On low setting, mix in flours in 1/2 cup batches for 2 minutes. Place in large oiled bowl, cover tightly with plastic wrap and let stand at room temperature overnight.
For the dough: In mixer bowl combine sponge, apple cider and bread flour. Using dough hook, mix on low for 1 minute. Add salt and mix for 6 minutes. Add raisins and mix on medium 1-2 minutes. Put in oiled bowl, cover with plastic wrap and allow to rise until doubled. Punch down and let rise again for 1 hour. Cut dough in half and form into round loaves. Place on baking sheet and let rise until almost doubled. Cook until golden brown and sounds hollow on bottom when tapped, about 40 minutes.

Number Of Servings:
Number Of Servings:
2 round loaves
Personal Notes:
Personal Notes:
This does require a "sponge" to set overnight so it takes a little forward thinking but it is well worth it. You will remember it was one of the breads I cooked at the Lodge.

 

 

 

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