Drowning my sorrows in yeast….

I always have such and internal struggle when my favorite hockey team(Flames) plays the team of my favorite player(Flyers). As fate would have it, they played each other last night…for their first games. As usual my Flames lost. No big shocker there. However, when this situation occurs ideally I like for them to tie, and then the Flames win in overtime, that way they each get a point. That didn’t happen but  my player did score two goals. Luckily this is the only time they will meet…unless of course they both go to the Stanley Cup Playoffs(hahahahahahahahahahahahaha).
When the Flames lose I like to bake. I bake a lot.
When I woke up this morning, the weather just screamed, bake bread. So that is what I did. When the Daring Bakers made cinnamon rolls we used a recipe from the Bread Baker’s Apprentice. I own this book and had dragged it out to follow the recipe from there. Ever since I dragged it out I told myself I needed to make more bread. I used to do it all the time. Technically, I still do, but I make the same kind over and over again and I have already posted those recipes. I wanted to make new bread. I wanted to make new bread so that I would have some stale bread left over to make pumpkin bread pudding for Thanksgiving on Monday(even though my hubby wont touch it…his loss). This was a great bread. In the book it is made with cranberry and walnuts but I chose to just use raisins and omit the walnuts as my bread pudding will most likely have nuts in the toffee sauce.
It’s going to be a long hockey season so who knows, you may be seeing many a loaf of bread on here…I am trying to make that my goal.

Raisin Bread

3 cups unbleached bread flour
3 TBSP granulated sugar
¾ tsp salt
3 ½ tsp instant yeast
2 eggs, slightly beaten
½ cup buttermilk
2 TBSP unsalted butter, melted
¼ to ½ cup water, at room temperature
1 ½ cups raisins
1 egg, whisked until frothy, for egg wash

Mix together flour, sugar, salt and yeast using the paddle attachment of the mixer. Add the eggs, buttermilk and butter. Mix on low speed, adding just enough water to make a soft, pliable ball of dough.
Sprinkle flour on the counter and transfer the dough to the counter. Knead for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. It should have a soft, pliable quality, not  stiff and resistant. Add the raisins and knead for another 2 minutes or until they are evenly distributed. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for about 2 hours, or until it doubles in size.
Transfer the dough to the counter. Shape bread how you desire. This recipe braided the bread but I was lazy and just made it into a very lard torpedo shape and slashed it a few times. Line a sheet pan with baking parchment. Place  dough on to pan.  Brush the entire top half with egg wash. Refrigerate  the remaining egg wash to be used later.
Proof uncovered at room temperature for about 90 minutes, or until the dough nearly doubles in size. Brush the loaf a second time with the remaining egg wash.
Preheat over to 325F with the oven rack on the middle shelf.
Bake for approximately 24 minutes. Rotate the pan 180 degrees for an even baking and then continue baking another 25 to 30 minutes or until the loaf is a deep golden brown, feels very firm, and sounds hollow when thumped on the bottom. The internal temperature at the center of the loaf should register between 185 and 190F.
Remove the bread from the pan and transfer it to a cooling rack. Allow the bread to cool for at least 1 hour before slicing it.

Source: Adapted from The Bread Baker’s Apprentice by Peter Reinhart

Comments

  1. I can totally relate, Pens just lost too. And I feel awful. They were totally slack the first 2 periods and woke up with too little too late. *sigh* Im too tired to bake now. But hell hath no fury like a girl depressed her team lost. Im sure tomorrow will bring some kind of gluttonous creation.

    Great thing about hockey is, there is another game tomorrow to make me forget this one. Hope the Flames do better for you tomorrow! xo

  2. Well I’m not really a hockey fan or a bread baker either, but I just had to say: great close-up photo of the bread!

  3. I don’t know much about hockey, but I do know about good bread – and this is some good bread! It looks just beautiful.

  4. Hmmmmm … I might have to get that book. I’m hearing such great things about it, and I need all the bread-baking help I can get!

    Sorry about your team losing. My husband is a Cubs fan, and although they’ve had a decent season THIS year, historically they … suck. (Sorry) So we feel your pain!

  5. It’s definitely bread season! Yours looks beautiful and I hope to see much more bread on your site, whether your team wins or loses. Bread is for celebrating, too!

  6. Sorry about your boys, my boys in blue looked rather lost last night as well. It’s 87 degrees outside here in Missouri, so no bread baking. However a little frozen concoction from the blender might make this season look a little less bleak.

  7. Commiserations on the loss. Congrats on the bread. It looks delicious.

  8. Beautiful bread. I truly believe that bread making can be a form of therapy (at least for me!)

  9. Such a lovely bread and you’ve captured it beautifully :)

  10. Hmm I like the crust on this one! We must have been bitten by the same bug. I made a similar loaf just a few days ago.

  11. I’m not a fan of hockey, at least here in Portugal is not that common but I really think your bread looks delicious =D

  12. I feel your pain. Luckily I only have one favourite team although seeing as who they are I’m not quite sure how “lucky” that makes me. But for some reason I’ve always had a soft spot for the Flames (I think it’s because of Lanny MacDonald and Dough Gilmour.) Anyway, it must be tough when they play each other. Thankfully it doesn’t happen too often!

    You know the only other thing I made from The Bread Baker’s Apprentice was the focaccia (it’s great, by the way). Your raisin bread is just gorgeous!

  13. Oh Peabody, I feel for you. I have been a fanatic about a certain sport during one time or another. But yes, drowning in yeast is an option . Raisin bread was my favorite growing up. My dad and I would always get a freshly baked loaf and eat the whole thing right before midnight. We call it our midnight snack!

  14. I’m so sorry. But, if you are going to drown your sorrows, this is the way to do it. I think that’s the prettiest loaf of raisin bread I’ve ever seen.

  15. I love raisin bread! And that crust looks perfect.. chewy just like it should be, yes? I can’t wait to see what other breads you’ll be baking once you get settled in to your new home – oh and I can’t wait to see the pumpkin bread pudding! *swoon*

    Safe move.. I’ll be thinking about you! =)

    xoxo

  16. Maybe I can get my husband to bake every time his beloved Canadiens lose!

  17. I thought about making this bread, but decided on a different one. But now I am leaning towards this again! Too many good choices!

  18. This looks great. Did you use dark or golden raisins, or a mixture of the two?

  19. Oh, Peabody- I sooo feel your pain. The Seahawks were crushed today, and the “indian summer” I was convinced we’d have here in Seattle is obviously not in the cards. Your bread looks like a perfect way to beat the rainy day slumps.

  20. Oh, that bread. No wonder the bread pudding looked incredible in the butterscotch sauce!

  21. I’ll join you with this gorgeous bread!

  22. yep, this was the way to fix eveything by making this gorgeous bread pudding…..my mouth is watering!

  23. Sorry about your boys. Unfortunately, I have been so swamped, I haven’t even stopped to check out out Atlanta boys…I have to check into that! But, your raisin bread looks stunning! My mom loves raisins…in fact I think she was a raisin in a former life. This looks like a good one to make for her. :) Thanks!

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