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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 16 |
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My sister wanted a version of cinnamon raisin bread that would hold together when sliced so she could put it in the toaster. This is it! Ingredients:
2 cups unsweetened apple juice |
7 fl. oz (1 cup minus 2 tbsp) unsweetened almond milk, warmed |
1/2 cup nonfat plain greek yogurt |
1/4 cup dark brown sugar |
2 eggs |
1 tbsp olive oil |
4 cups whole wheat bread flour |
1 tbsp instant yeast |
1 1/2 tbsp cinnamon |
1/2 tsp nutmeg |
1 tbsp large-grain turbinado sugar |
1 tsp sea salt |
3/4 cup sultana raisins, soaked in hot water and drained |
Directions:
1. In a saucepan, cook the apple juice until it is reduced to 2 tbsp. Let cool slightly.
2. Pour the reduced juice into a large measuring cup and add enough warm almond milk to equal 1 cup.
3. Stir in the yogurt, brown sugar, eggs and oil. Set aside.
4. In a large bowl (or the bowl of a stand mixer with the dough hook) combine the flour, yeast, cinnamon, nutmeg, and turbinado sugar.
5. Add the wet ingredients and begin mixing.
6. Knead for 3 minutes, then add the salt and knead a further 10 minutes.
7. Cover and let rest 45 minutes.
8. Punch down and knead in the raisins.
9. Re-cover and let rest 15 minutes.
10. Shape into a loaf and place in a greased 9x5 loaf pan.
11. Cover loosely and allow to rise until doubled, about 45 minutes.
12. Preheat the oven to 350°F.
13. Bake 35-40 minutes, covering with foil after 20 minutes.
14. Remove from the pan immediately and cool on a rack.
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