Dutch Bread Dish With Raisins Recipes

Steps:

• In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Steps:

• Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
• Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
• Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
• Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
• Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
• Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

Steps:

• Soften bread in warm milk and mash it fine. Add egg yolks, sugar, raisins, peel, brandy and cinnamon. Mix well.
• Fold in beaten egg whites.
• Pour into buttered ovenproof dish. Dot with butter. Bake at 325 for 1/2 hour.

Steps:

• Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
• Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
• Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
• Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
• Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.