![]() I have been making Raisin Bread for more years that I care to admit. In this posting, I will concentrate on explaining the importance of protein in flour used for yeast breads and the difference between all-purpose and bread flours. The technique for making this Raisin Bread is quite similar. In that posting, I detail the basics of traditional bread making so I won’t repeat them here but, rather, will direct readers unfamiliar with bread making to that source for details on the process. I have a posting on my website for traditional White Bread which you can find here. I let the mixer do the work of kneading for me to a point and then I take over to manually knead the dough the rest of the way and, quite frankly, I find the exercise oddly therapeutic! If you have an extra large, or a professional, mixer, the dough could be completely kneaded by the mixer. However, if like me, you have a standard sized stand mixer, like a Kitchen Aid Classic, for example, I think you will find it difficult to have the mixer completely knead the dough well enough given the amount of flour called for in the Raisin Bread recipe. If you have access to a sturdy stand mixer that has a dough hook, it can lessen the amount of hand kneading of the dough, either totally or partially. This old-fashioned homestyle Raisin Bread is made mostly in the traditional way of kneading by hand….with a little help at the front end from a stand mixer. ![]()
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