Cinnamon
Fitch, Walter H.
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Bran Bread with Cinnamon and Currants

"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."
~ James Beard

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Bread
Gilles Joelle Le Scanff Mayer
Buy This Art Print At AllPosters.com

Bran Bread with Cinnamon and Currants


The Silver Palate Good Times Cookbook
By Julee Rosso & Sheila Lukins with Sarah Leah Chase, 1985, Workman Publishing

1/2 cup orange liqueur
3/4 cup dried currants
1 1/4 cups milk
1 cup water
1/2 cup (1 stick) unsalted butter
6 tablespoons pure maple syrup
8 cups unbleached all-purpose flour
2 cups unprocessed bran
1 cup quick-cooking oats
3 tablespoons brown sugar
2 tablespoons ground cinnamon
1 tablespoon salt
3 packages active dry yeast
4 eggs
2 teaspoons water
Cinnamon sugar

1. Pour the liqueur over the currants in a small bowl. Let stand at least
1 hour or overnight.
2. Heat the milk, 1 cup water, butter, and syrup in a small saucepan to 120 degrees F. All the butter need not be melted.
3. Mix 1 1/2 cups of the flour, bran, oats, brown sugar, cinnamon, salt and yeast in a large mixer bowl. Gradually stir in the warm milk mixture. Beat
with an electric mixer at medium speed for 2 minutes.
4. Add 3 of the eggs and 1/2 cup flour and beat 2 more minutes. Stir in
the currants with the liqueur.
5. By hand, stir in enough of the remaining flour to make a stiff dough.  Knead on a lightly floured surface until smooth and elastic, about 10 minutes.
6. Place the dough in a buttered large bowl and turn to coat with butter.  Cover and let rise in a warm place until doubled in bulk, about 1 hour.
7. Punch the dough down and divide it in half. Roll out each half into a
15-by-9-inch rectangle. Starting at one short side, roll up each rectangle
into a loaf and place in a buttered loaf pan. Cover and let rise in a warm
place for 1 hour.
8. Preheat oven to 375 degrees F.
9. Beat the remaining egg and 2 teaspoons water in a small bowl. Brush the top of each loaf with the egg wash. Sprinkle the tops with cinnamon sugar.
10. Bake until crusty brown, about 45 minutes. Cool slightly and remove
from pans. Cool completely on wire racks.
 

Index - Bread Recipe Archives
Index - Breakfast Recipe Archives
Yummy Muffin Recipes
Recipe Archives Index