Skip to main content

Brown-Sugar Raisin Bread Bake Along #53 (黄糖葡萄干面包)

Sam and Seanan loves dried fruits. All kind of dried fruits from raisin, cranberries, blueberries, fig, black cherries ... you named it they will love and eat it happily. BUT not Shawn he doesn't really like dried fruits as much as the 2 brothers did. He only likes dried mangoes, apricot and nuts. Sometimes it is hard to please each and everyone in the house when comes to cook and bake :p
 家里的两个小宝贝爱吃果干. 任何的果干都可以'SAPU'的很开心. 大宝贝就比较挑只爱芒果,杏桃干和坚果干. (他说的'豆豆' ) 有时候真的很难煮的让家里的大小宝贝们满意呢!!
Bake Along 53期这回是烤'黄糖葡萄干面包' 就连夜烤了来当早餐呗!!

Bake Along #53 is baking Brown-Sugar Raisin Bread this round. I decide to bake this bread for our morning breakfast :D

Make into a square bread loaf.

Love how the square loaf looks :D

I like the raisin in the bread. This bread is just nice to eat on its own.




This is the small loaf. Love how soft it is. Looks!! this is the piece ....


after i squeeze it, it bounce back nicely....believe me??
keep scrolling down you will see how soft it is..:D



pic a
1) all ingredients into the bread pan and use dough function.
2) after mix and knead in the bread machine. Ready for first proofing.
3) after first proofing. Ready to divide into portions.
4) I use 3 different bread baking pan to make into 3 different loaves.


See ... this is how soft it is!!
It is best to eat on the same day. I have a loaf left over for the next day. We just toast it a little and it is still very very tasty.

Brown-Sugar Raisin Bread 
Recipe ( from Williams Sonoma Baking Book  or here ) , slightly changed 
(i follow Lena's measurement, 'thanks Lena')

Ingredients
1/2 tbsp instant yeast
1.5 tbsp sugar
150ml warm water *
1/2 cup warm milk
21gm melted butter
1tsp salt
1 small egg
375gm bread flour, or more if needed
3/4 cup dark raisins

Filling
78gm light brown sugar mixed with 2 tsp ground cinnamon

Method:
1. In the mixer bowl, put in the flour, add instant yeast, sugar and salt and stir to combine with a hook. Attach dough hook at slow speed and slowly pour in the milk, warm water, melted butter and egg and beat for about 2 mins. Add  in the raisins and increase speed and let it beat till dough is smooth and pulls away from the sides of the bowl. I let it beat for about 10-15 mins. If dough is sticky, add flour little at a time. (i add all my ingredients into my bread pan and let my bread machine to do the mix and knead job)

2. Transfer dough to a greased deep bowl and turn to coat it with oil. Cover loosely with plastic wrap or towel and let it rise until doubled in bulk. (i let the dough rise in the bread pan then proceed to the following step)

3. Turn the dough onto a lightly floured surface, divide the dough into 2 and let it rest for 10 minutes. Roll each dough into rectangle shape , put in half of the fillings, leaving about an inch border on all sides. Roll the dough from the longer edge and shape into a log. Pinch the ends and long seam to seal in the filling. Place the dough onto prepared pan and let it rise for about 1 hour. (i use 3 different bread pan to make into 1 square bread loaf , 1 medium loaf and 1 mini loaf :p)

4. Preheat oven to 180C and bake till loaves are golden brown about 30 minutes. Turn onto racks and let cool completely.



This is for Bake Along , a baking event organised by  Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids

Comments

  1. I would have love this bread... hehe...

    ReplyDelete
  2. Mui Mui, I keep looking at the "bounced back bread" leh! So soft!

    ReplyDelete
  3. Hi Mui Mui, this bread is so soft and fluffy :)

    ReplyDelete
  4. wow....see the playback, the bread really so soft lor, LIKE!

    ReplyDelete
  5. OMG~! it is so fluffy!! i love the bouncy bouncy bit! fantastic job there mui

    ReplyDelete
  6. I want to give it a squeeze too lol! sure is fluffy, mine finished within the day when I made this...so yummy!

    ReplyDelete
  7. waoooo ! Yummy Yummy ! mouth watering ! Poor Guy is me !! Y .......Bread is harder for me coz w/o bread machine !!

    ReplyDelete
  8. Yoooo...Very soft!!!! Hope I can try this recipe very soon :)

    ReplyDelete
  9. mui mui, the bread is so springy! I must try!

    ReplyDelete
  10. That is such a beautiful and soft loaf!

    ReplyDelete
  11. Doreen , your bread looks wonderful , so fluffy and really soft ! Love how it bounce back after you've squeezed it :D

    ReplyDelete
  12. love the video! the bread looks amazing!

    ReplyDelete
  13. hi doreen, why did you torture the bread? hahahaha! but i love your video and thanks so much for baking along with us :D

    ReplyDelete
  14. Hi Doreen,

    Ai yo that I almost missed out your post!!! Your video of squeezing the bread is so funny!!! This bread is spongy but not the moist moist kind. You are right... Eating it being toasted (with or without butter) is really good!

    Zoe

    ReplyDelete
  15. Hi Mui Mui, your bread look so fluffy and very well baked. You're good, 2 thumbs up for you.

    Have a nice day.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)