- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Bread Baking Sucesses and Failures.......
Posted on 12/15/18 at 9:17 am
Posted on 12/15/18 at 9:17 am
Baking bread lately I've been wanting to make raisin bread so yesterday morning I decided to use a white bread recipe and add cinnamon and raisins to it. I then decided to make a cranberry, raisin and pecan bread. I'll focus on the latter since I haven't cut the raisin bread yet.
The cranberry bread was slower to rise than the raisin bread for unknown reasons but I thought I would give using a banneton another try. After flipping it onto the baking pan I was disappointed with it again! So I just left it to rise as one big loaf but I actually should have split it into two loaves.
It was slow to start but in the time I took to do something else it really took off rising.
Before first rise.
After the second rise.
This is the giant loaf it produced.
This morning I sliced the Cranberry bread and toasted a few slices.
Toasted and buttered.
This one came out really good! I'll have to do this again.
I might slice the raisin bread later this morning.
Oh, I also threw together a pan of chocolate and peanut butter brownies.
This was the brownies before baking. No picture after baking.
2
Posted on 12/15/18 at 9:44 am to Cajunate
Love me some cranberry bread. One of the English muffin companies (Thomas) makes a cranberry muffin (hard to find) and an even harder to find loaf cranberry bread, but only for a month or two at this time of the year. Both are to die for. They also make a less tasty (less flavor) cranberry bagel. We keep cranberries in the freezer to make orange cranberry coffee cake. I'll have to try your recipe.
Thanks.
edited to add:
the only photo I could find was a muffin. Same recipe as the coffee cake.
Thanks.
edited to add:
the only photo I could find was a muffin. Same recipe as the coffee cake.
This post was edited on 12/15/18 at 9:49 am
Posted on 12/15/18 at 4:27 pm to MeridianDog
I forgot to mention that these were dried cranberries.
This bread would make a fantastic Thanksgiving Day sandwich!!!!!
Posted on 12/15/18 at 4:43 pm to Cajunate
I'll be the first to admit it, but if I want good homemade bread, I use my bread machine. It makes a two pound loaf and the bread comes out really nice. I have a Sunbeam bread machine and I got it about seven years ago. The machine also makes jelly and jam. I never tried to make the jelly or jam because I don't use the machine very often.
Posted on 12/16/18 at 10:21 am to Cajunate
Alright, so we went to mass early today and upon walking out of church it felt a bit chillier than earlier. Got home and felt like a hot cup of coffee and thought about making a batch of cinnamon rolls but remembered about the raisin bread. Still hadn't sliced it so I decided to have a couple of slices toasted with a lil butter. I whipped up a little of the white icing that you get on raisin bread you buy and added a drizzle or two on the warm toasted raisin bread. Sat down with a hot cup of coffee and took a bite and "Man!" this stuff is delicious!!!!! Definitely got to do this again!!!
Here's what one side of the loaf looked like after baking.
This is what the other side looked like. Lol......
The loaf before baking after the second rise.
It went from slowly rising for the second rise to overflowing the pan while I went and took a shower.
A few slices before toasting.
Toasted, buttered and icing drizzled.
This is some KILLER raisin bread! If there's any left by tomorrow I might make some pain perdu. That should be REALLY good!
Posted on 12/16/18 at 11:04 am to Cajunate
Bread tech support here: too much sugar and cinnamon inhibit yeast growth. That’s why you usually see cinnamon swirl breads—the dough itself doesn’t contain cinnamon. It is merely sprinkled atop the dough before shaping, so the yeast has limited contact with the cinnamon.
The solution to slow yeast and sweetbreads is to use a special strain of yeast: osmotolerant yeast performs better in the presence of sugar. It is sold as “SAF Gold” and Restaurant Depot is one source.
Short of buying osmotolerant yeast, try doing the sweet ingredients and cinnamon as a swirl, or at least let the dough go through a bulk ferment without added cinnamon.
Keep on baking.....‘‘tis the season!
The solution to slow yeast and sweetbreads is to use a special strain of yeast: osmotolerant yeast performs better in the presence of sugar. It is sold as “SAF Gold” and Restaurant Depot is one source.
Short of buying osmotolerant yeast, try doing the sweet ingredients and cinnamon as a swirl, or at least let the dough go through a bulk ferment without added cinnamon.
Keep on baking.....‘‘tis the season!
Posted on 12/16/18 at 4:50 pm to hungryone
He's right. I learned this the hard way making a brioche style king cake years ago. I put the cinnamon directly into the dough and it didn't rise. I figured out later I had killed the yeast. Now I roll it into rolls and all is good. Cinnamon is an antiseptic
Posted on 12/16/18 at 5:10 pm to GoAwayImBaitn
Didn't have a problem with it rising too bad it was just slow.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News