1 7-gram packet active dry yeast
1-1/4 cups lukewarm milk
1 cup raisins
3-1/2 cups white bread flour
1/2 cup dark brown sugar
2 tbsp. wheat gluten
2 tsp. ground cinnamon
1-1/2 tsp. salt
1/4 cup melted butter
1. Mix yeast with milk in a large bowl; set aside until
yeast dissolves and little bubbles begin to appear on the
surface, about 10 minutes. Place raisins in another bowl,
cover with warm water, and set aside to soften.
2. Combine flour, brown sugar, gluten, cinnamon, and salt
in a large bowl. Beat 2 eggs into yeast, add 3 tbsp.
butter, then stir into flour mixture, mixing until dough
holds together (if dough is dry, add a little water).
3. Drain raisins, then knead into dough. Turn dough out
onto a lightly floured surface. Knead until elastic
(dough will be sticky), about 5 minutes. Place dough in a
lightly buttered bowl, cover with a clean dish towel, and
set aside to rise until doubled, about 1 hour.
4. Preheat oven to 400°. Return dough to floured surface
and flatten into a rectangle about 9" X 11".
Roll up dough to create a tight 9"-long cylinder.
Pinch seam closed, then fold in outer ends and pinch
closed. Shape into a loaf about 4" X 8". Put
loaf, seam side down, in a buttered 9" X 4 1/2"
loaf pan. Cover with a clean dish towel and set aside to
rise for 30 minutes.
5. Mix remaining 1 egg with 2 tbsp. water, brush over
loaf, and bake for 10 minutes. Reduce heat to 350°, then
bake for 25 minutes more. Remove loaf from pan and allow
to cool on a rack.
Makes 1 loaf
bread basket with this specialty Greek-Style Bread.
3/4 cup (3 ounces) crumbled feta cheese
3 1/2 to 3 3/4 cups all-purpose flour, divided
1 tablespoon sugar
1 package yeast
1 teaspoon salt
3/4 cup milk
1/4 cup water
1 tablespoon olive or vegetable oil
1/4 cup canned, sliced pitted ripe olives, drained
Heat oven to 375° F. If feta cheese is packed in brine,
drain well and pat dry; set aside.
In large bowl, combine 1 1/2 cups flour, sugar,
undissolved yeast and salt. Heat milk, water and oil
until very warm (120° to 130° F); stir into dry
ingredients. Stir in cheese, olives and enough remaining
flour to form a soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest 10 minutes.
Roll dough to 12- x 8-inch rectangle. Beginning at short
end, roll up tightly. Pinch seam and ends to seal. Place,
seam side down, in greased 9- x 5-inch loaf pan. Cover;
let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.
Bake for 30 to 35 minutes or until done. Remove from pan;
cool on wire rack.
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DUTCH FOOD I
STIR FRY I
COOKING INDEX I
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