Wednesday, July 11, 2007

Harry Potter and the Gigantically Expanding Bread

Yaaay!!! Today is the release date for the Harry Potter: Order of the Phoenix movie (at least here in Oshawa, where I am). This is the 5th Potter movie in the series and the 4th one that I've been able to see on opening day. I missed the opening of the fourth one for a reason that now escapes me. Hopefully it will be a good ride, the only one I've been disappointed in so far was the 3rd one (Prisoner of Azkaban) which in my opinion was the result of completely butchering my favourite novel. But no matter. On to food!

Yet another blogging event that I'm taking part in is one I've stumbled on at Columbus Foodie called Bread Baking Day. This event was started by Zorra (who usually blogs in German) as an ongoing follow-up to World Bread Day and frankly, I can't be happier! This month's theme is Bread With Fruit. Now, I love to bake bread, of all shapes and types, and I knew exactly what to make for this event. Of course, it helped that Good Old Dad had put in an order through my bakery for this particular loaf.

So, for the second edition of this event (round-up will be posted August 1st) I humbly present you with Cinnamon Raisin Swirl Loaf, which should more accurately read loaves, as apparently there was a typo on my copy that stated that the yield was one loaf. As you can see, it clearly made more than a single loaf pan could hold! Even deformed-looking as it is, it still smells amazing and makes a hearty addition to French toast, breakfast sandwiches or even old toast and butter in the morning. It's my sister's favourite bread and one that's often requested by my father!

Cinnamon-Raisin Swirl Bread (from Bumblebee Bakery)
1 pkg active dry yeast
1 1/2 T sugar
1 c warm water
1/2 c milk
1 T oil
4 c white flour
1 T wheat germ
1 T oat bran
1/2 T salt
1/4 c raisins
1/2 c hot grape juice
1 T butter, melted
1 T cinnamon
1 T sugar
  1. Dissolve yeast, sugar and water, let stand 10 minutes.
  2. Add milk, oil, salt, 1 1/2 cups of the flour, wheat germ and oat bran to the yeast, blend well.
  3. Add remaining flour 1/2 cup at a time, beating well after each addition.
  4. Soak raisins in hot grape juice at least 5 minutes, drain well.
  5. Add raisins and knead into dough.
  6. Turn out dough onto a generously floured surface and knead 10 minutes. Do not under-knead as the dough will be hard to handle.
  7. Place dough in an oiled bowl, cover and let rise one hour.
  8. Deflate dough, divide in half and form into two rectangular sheets.
  9. Mix cinnamon, melted butter and sugar.
  10. Brush each sheet with the mixture and roll up as for a jelly-roll.
  11. Place each in a greased loaf pan.
  12. Cover and let rise one more hour.
  13. Preheat oven to 400 degrees F, brush or mist loaves lightly with water.
  14. Bake for 25 minutes. Cool 15 minutes in pan before turning out to cool completely on rack.

2 comments :

bakinghistory said...

Hi Sarah,
this bread really sounds delicious. I think using grape juice as part of the liquids is a great idea: I will try your recipe soon!

zorra said...

Wow, really a big impressive loaf. I have a lot of grapes, so I will make some juice and try this recipe soon.