Brown Sugar Raisin Bread (Williams-Sonoma)

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I wanted to bake raisin bread for ages! I used to bake bread but not with raisins inside. The reason is my family especially kids dislike raisins in their bread. They sure will remove the raisins one by one if happen serving to them :P

I’m happy to see this Bake along #53 is brown sugar raisin bread recipe. It tells me not to wait anymore :D So I baked it and enjoy it as my tea time break!

I accidently added too much water and gave me very sticky dough. I have no choice but to proceed with the proving stage and hopping the dough not as sticky as it was after proving. Magic didn’t happen to this dough:D So I have no choice just shape the dough as much as I can. Despite not so looking shape the bread texture is soft and spongy. It is best to consume on the same day. I used 350g from the dough for brown sugar raisin loaf and the rest make into buns for burger meal.

Adapted from "The Williams-Sonoma Baking Book"

Baked with half of the recipe; yields about 850g dough

Brown Sugar Raisin Bread

Ingredients:

480g bread flour

½ tablespoon instant yeast

1½ tablespoons granulated sugar

1 teaspoon salt

1 egg

1 cup water (mistaken used 1¼ cups water and result very sticky dough)

1½ tablespoons grapeseed oil

*With 350g bread dough make brown sugar raisin bread with added the following:

Handful of black and golden raisins

2 tablespoons light brown sugar

1 teaspoon ground cinnamon

Methods: (with stand mixer)

1. Place all ingredients (except oil) into kneading bowl. Knead until form dough. 

2. Add oil and continue knead till the dough can be stretched to form a "window panel". Cover and leave aside to rest for 1 hour and 15 minutes.

3. Turn dough out onto a well-floured work surface. Weight 350g of dough for brown sugar raisin loaf. Keep the rest for buns

~Brown sugar raisin loaf

Add in raisins into dough and mix to combine. Roll out the dough into rectangle and sprinkle mixture of brown sugar and cinnamon on top. Roll up like a Swiss roll and place on lined baking pan to prove.

4. Leave the shaped bread to rise about 45 minutes.

5. Apply egg white. Bake in preheated oven at 160C for about 25 minutes. For buns, I baked about 12 minutes.

I'm linking this post to Bake-Along #53 hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen Wings.