Скачать с ютуб Freshly Milled Flour Cinnamon Raisin Bread в хорошем качестве

Freshly Milled Flour Cinnamon Raisin Bread

Freshly Milled Flour Cinnamon Raisin Bread Sue Beckers Basic Dough Recipe (for three 2 pound loaves) 3 Cups hot water 2/3 Cups oil 2/3 Cup honey 2 tbs yeast Combine all ingredients together in mixer to let the yeast activate, about 5 minutes. While the yeast is activating mill 9-10 cups of freshly milled flour After the yeast is activated it should look foamy or bubbly. Add 4 tbs Lecithin 2 eggs Add 1 cup flour and turn on mixer. While mixing add 4 tsp salt Incorporate 8 more cups of flour (if you can touch the dough and it doesn't stick to your finger then don't add any more flour) Let kneed 8 minutes (if it is still sticky just slowly add the remaining flour until you can touch and it doesn't stick) Let rise 1 hour Shape into 3 loafs then add into loaf pans Let rise for 30 minutes Bake at 350 for 30 minutes or 190 degrees internal temperature Cinnamon Raisin Bread Take one loaf of your basic bread dough Kneed in 1/2 - 3/4 cups of raisins 1 - 1 1/2 tsp of cinnamon until incorporated Let it rise an hour Roll to the width of your loaf pan into a nice rectangle, about 18-20 inches long Spread 6 tbs melted butter Sprinkle on 1 cup Sucanat (or brown sugar) mixed with 1 tbs of cinnamon Roll dough from one end to the other Place in loaf pan Let rise until doubled, about 40-45 minutes Bake at 350 degrees, about 40-45 Link to Freshly milled wheat basic bread dough    • Freshly milled wheat basic bread dough