Raisin Concentre Gelifie
Villa, Georges
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Fine Cuisine with Art Infusion

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

Cinnamon Raisin Bread

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

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Natural Breads
Atelier NI
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Bread and Pastries in Shop., Vienna, Austria
Mayfield, Diana
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Cinnamon Raisin Bread


Saveur Cooks Authentic American:
Celebrating the Recipes and Diverse
Traditions of Our Rich Heritage
by the Editors of Saveur Magazine, 1998, Chronicle Books

“Alvin Brensing, miller at the Stafford County Mills Company* in Hudson,
Kansas – which produces the excellent Hudson Cream brand flour – shared
this recipe with us. Brensing particularly enjoys the bread at breakfast time,
he tells us – toasted and generously buttered.”

One 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 tablespoons wheat gluten [see note]
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3 eggs
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 tablespoons 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 degrees [F]. Return dough to floured surface and flatten into a rectangle about 9 x 11 inches. Roll up dough to create a tight
9-inch-long cylinder. Pinch seam closed, then fold in outer ends and pinch closed. Shape into a loaf about 4 inches by 8 inches. Put loaf, seam side down, in a buttered 9-inch by 4 1/2-inch loaf pan. Cover with a clean
dish towel and set aside to rise for 30 minutes.
5. Mix remaining egg with 2 tablespoons water, brush over loaf, and bake
for 10 minutes. Reduce heat to 350 degrees [F], then bake for 25 minutes more. Remove loaf from pan and allow to cool on a rack.

[Note: Wheat gluten is available in many fine supermarkets, or can be purchased online from Hodgson Mill or King Arthur Flour.]
 

* Stafford County Flour Mills Co.
Box 7, Hudson, KS 67545
800-493-5687
hudsoncream@aol.com

“Like many industries in the United States, it all began with a dream. Stafford's founder, Gustav Krug, migrated from Saxony, Germany in 1882 and settled on a small farm in Hudson, Kansas. After learning the art of milling from his father,
Karl, Gustav had a vision and desire to build a flour mill in Hudson. In 1904 his dream became a reality when the original seventy-five barrel flour mill was built. Over the years Stafford has made a few improvements, put in more roll stands, and added a couple of flour bins; but have stayed true to Gustav's dream: to produce
the best flour in America, period. Today, Stafford is one of the last independent
flour mills in the country. The fine art of flour milling, hand-crafted and pure,
is still alive today, it shows up in every bag of Hudson Cream Flour.”
 

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