Dan Blumenfeld

Cinnamon Raisin Bread

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From Deena’s friend  Laura McCarthy <lauraamccarthy@yahoo.com>

Cinnamon Raisin Bread
 
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Serves: 3 loaves
Ingredients
  • very large bowl with lid
  • 3 medium loaf pans
  • 4 and ¾ cups whole wheat flour
  • 4 and ½ cups unbleached all purpose flour
  • 1.5 tbsp granulated yeast
  • 1 tbsp salt
  • ¼ cup vital wheat gluten
  • 1 tbsp cinnamon
  • 2 cups milk (cows milk or almond milk work fine)
  • 2 cups warm water
  • 2 large eggs
  • ⅓ cup honey
  • 1 cup raisins
  • sugar for sprinkling on top (optional)
Instructions
  1. Put dry ingredients (including raisins) in the bowl and whisk together until well blended.
  2. Add water, milk, eggs and honey and stir until all flour is incorporated and there are no dry patches (add a little more water if needed)
  3. Loosely cover the bowl and let the dough rise for 2 hours. (Overnight rise is also effective; unused dough can be stored in the refrigerator for up to 10 days.)
  4. Heat the oven to 375.
  5. Prepare your loaf pan(s) with cooking spray, then place dough inside handling as little as possible.
  6. Loosely cover with plastic wrap then let rest (40 minutes for fresh dough, 90 minutes for refrigerated dough.
  7. When resting is complete sprinkle with sugar if desired.
  8. Bake for 40-50 minutes.
Notes
This bread makes excellent french toast. 🙂

 

Grandma’s Pizza Dough

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Grandma's Pizza Dough
 
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Simple pizza dough
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Ingredients
  • 2 pkgs. yeast
  • 2 cups warm water(105)
  • 5-6 cups flour
  • 11/2 tsp salt
  • 4 tbsp olive or veg. oil
Instructions
  1. Soften yeast in warm water
  2. Add 4 cups flour, salt, oil and mix well
  3. Add enough additional flour to make soft dough
  4. Knead until smooth, let rise in greased bowl x 30-45 minutes until doubled in size
  5. Punch down, pat into 2 greased pizza pans
  6. Add desired toppings
  7. Bake at 400 x 20-30 min.

 

Grandma’s Dessert Bread

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Grandma's Dessert Bread
 
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A family recipe for a braided dessert bread
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Ingredients
  • 1 cup milk, scalded
  • ½ cup sugar
  • ½ cup soft butter
  • 1 tsp. salt
  • 2 beaten eggs
  • 5-6 cups flour
  • 2 pkgs. yeast
  • ½ cup warm(105) water
  • Icing mix: ½ cup 10-x sugar, 3-4 tbsps. milk, ½ tsp vanilla or almond extract
Instructions
  1. Combine mix(sugar, butter, salt, eggs) while scalding milk
  2. Add mix to milk while it is warm
  3. Combine yeast and water and add to milk mix
  4. Add flour to correct consistency(may vary with humidity)
  5. Knead 5-10 minutes until smooth and elastic
  6. Cover and let rise 1 hour until doubled in size
  7. Punch down and divide into four parts
  8. Divide each part into three, roll each third into a snake
  9. Pinch one end of three snakes together, then braid them and pinch opposite ends to hold
  10. Place braids(4) on cookie sheet and let rise 35-40 minutes
  11. Bake at 325 x 30 minutes
  12. Brush with icing while warm